Slice the eggplants into ½ inch slices, sprinkle with salt and leave to sit in a colander for 10 minutes.
Make the chermoula: Mix in a bowl the paprika, cayenne, cumin, preserved lemon peel, parsley, and cilantro. Add the crushed garlic cloves and ½ cup olive oil.
Rinse the eggplant slices and pat dry. Brush slices with 3 tablespoons olive oil and brown lightly in a pan, or under a grill. Place lightly browned eggplant slices on a sheet pan, brush with chermoula and top with the jar of Tomato Bliss heirloom tomatoes. Bake in oven for 15 to 20 minutes. Can be served warm or room temperature.