Cut the eggplant lengthwise. Place the skillet on the stove over medium heat and sauté until each side is slightly brown.
Place one slice of an eggplant on the plate, spread one spoon of marinara sauce and pesto sauce over the slice, arugula and put two pieces of tomatoes on top, sprinkle with salt and garlic, and add two mozzarella pieces on top, place the next slice of an eggplant on top and repeat the same process.
Place the third slice on top, spread marinara and pesto sauce over the piece, 1 Tsp of Coconut Aminos teriyaki sauce and put either dill or sprinkle with dry Italian herbs.
Serve warm or cold!