Line a baking sheet with parchment paper.
In a medium size bowl, combine the bread crumbs, cheese, tomato, 2 tablespoons of extra-virgin olive oil, parsley, garlic, raisins, pine nuts and 1/4 teaspoon of salt and pepper. Set aside.
Brush both sides of the eggplant slices with the remaining extra-virgin olive oil and sprinkle both sides with the remaining salt.
Place half of the eggplant slices on the prepared baking sheet.
Spoon the bread mixture evenly over the slices and top with the remaining eggplant slices.
Bake in 450*F degree oven for about 20 to 30 minutes, turning once or until the slices are a light golden brown on each side.