Lightly greased a 12x12 baking dish then set aside. Preheat the oven to 200C.
Slice the eggplant into 8 even slices (lengthways), approximately 1 ½ cm thick. Lay in an even layer on a wired rack and sprinkle with salt. Set aside.
Heat the olive oil in a fry pan over medium to high heat. Add the onions and garlic, sauté for 5 minutes, or until onion is tender.
Add the tomatoes, oregano, parsley, salt, pepper and bay leaf.
Bring to a boil and then reduce to a simmer. Allow to cook for approximately 25 minutes, or until the sauce has reduced by half. Remove from heat and discard the bay leaf.
In a small bowl, combine the breadcrumbs, cheese, lemon zest, chives, salt and pepper, mix together and set aside.
Return to the slices of eggplant and pat dry using a clean kitchen towel or paper towel. Press down firmly to remove any excess moisture.
Brush the eggplant slices with the olive oil on each side. Place on grill rack on a baking sheet and grill under the oven grill 4 inches from heat for approximately 3 minutes on each side.
Arrange eggplant slices in an even layer in the prepared baking pan. Spoon over the tomato mixture and sprinkle with the cheese and bread crumb mixture.
Bake in the oven for approximately 15 minutes or until lightly browned.
Divide among plates and serve immediately with a simple side salad of choice.