Preheat the oven’s grill to 390°F/200°C and line a wide baking pan with parchment paper.
Slice the eggplants lengthwise into ¼-inch thick slices, arrange on the prepared baking pan and drizzle with half the amount of the extra virgin olive oil.
Season with a pinch of salt, paprika and black pepper and grill for 10-15 minutes until slightly charred.
Take the pan out of the oven, transfer the eggplants into a smaller pan, and pour the tomato sauce in the baking pan with the eggplant slices. Season with the remaining salt, paprika and black pepper. Top with the grated mozzarella and parmesan cheese and drizzle with the remaining olive oil.
Return to the oven for 10 more minutes until the cheese melts and gets golden brown and bubbly. Serve hot.