Spread 1/3 of Chicken Tinga simmer sauce in bottom of a square 2-quart baking dish. Sprinkle 1/3 of chopped cilantro on top. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce, one third of cilantro, and one third of mozzarella. Continue layering with remaining eggplant, sauce, cilantro and mozzarella. Sprinkle top with remaining 1/3 cup grated Queso Cotija.