Cut off both ends of each eggplant and carefully slice eggplant lengthways into ½" slices. Place the slices into a large dish, sprinkle each slice with coarse sea salt and let them sit for about 15-30 minutes. This will take out the moisture and any bitterness from the eggplant.
Rinse salt off eggplant and pat dry well with dish towels or paper towels.
Season pretzel breadcrumbs with nutmeg, oregano, thyme, black pepper and Parmesan cheese.
Dip each eggplant slice into the whisked eggs, removing any excess egg before dipping into breadcrumbs. Press eggplant slices into breadcrumbs on both sides until well coated.
Place breaded slices onto a large baking sheet lined with silicone baking mat or parchment paper and sprinkle with olive oil. Bake in the oven at 200°C for about 15 minutes, then flip each slice over and bake for another 10 minutes until eggplant slices are golden brown. Take the baking sheet out of the oven.
Meanwhile, make the tomato salsa: sauté garlic in olive oil over medium heat for 1 minute, then add tomatoes, cook for 2 minutes until most of liquid has evaporated. Season with salt and pepper.
Cover each eggplant slice with tomato salsa, pancetta slices torn into smaller pieces and mozzarella. Return to the oven for 5 minutes to melt the cheese.