Place sliced tomatoes on paper toweling; sprinkle with salt. Place paper toweling on top. Let stand 30 minutes. Pat top of tomatoes to remove as much liquid as possible.

Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot, or heat oven broiler.

Coat eggplant on both sides with nonstick cooking spray.

Grill eggplant slices 6 inches from coals, or broil on baking sheet coated with cooking spray, 6 inches from heat, 5 minutes on each side or until tender.

Heat oven to 350 degrees F.

Coat large, shallow oval baking dish (about 15 x 10 inches) with nonstick cooking spray. Arrange eggplant and tomato slices, alternating, around and slightly up sides of baking dish. Avoid overlapping too much; try to keep in single layer. Place a few down center of dish. Sprinkle with oregano, basil and garlic. Pour heavy cream over top; sprinkle with cheese. Cover with foil.

Bake in 350 degrees F oven 45 minutes, until bubbly. Remove foil. Bake 10 minutes, until cheese is golden. Cool 10 minutes. Serve warm or at room temperature.