Preheat oven to 425 F. Line a baking sheet with parchment paper.
Place your eggplant slices on paper towels and sprinkle with salt. Wait 15 minutes and then pat them dry with paper towel.
Transfer slices to baking sheet in a single layer - no overlaps. Evenly sprinkle with half the parmesan cheese. Bake for 12 minutes. Remove from oven and flip them all over. Sprinkle with remaining grated parmesan. Bake again for 5 minutes.
In a small bowl mix the garlic and olive oil. Remove pan from oven, form a nachos “mound” and brush the oil mixture all over.
Lastly, sprinkle with mozzarella, then feta and then dollop on the ricotta cheese in different spots. Sprinkle with chili pepper flakes and back in the oven one more time to melt the cheeses.