I've been making a similar GF eggplant parm, also without dipping into flour, but putting slices of eggplant on non-stick foil covered
broiling pan, lightly spraying or brushing with olive oil, and broiling til golden on each side and soft when inserting fork.
Then I proceed to layer slices more randomly with shredded cheeses, etc., to avoid 'pizza' look.
Back into oven to cook through and meld the flavors, as you do too.
Does your way of searing taste better than broiling would?
It seems it would take more time (plus having a fry pan to clean.)
Just a thought.
I'm also a mom with an adult daughter with celiac, and we love eggplant too.