- 2 Eggplants cut in 1" Slices
- 1/2 Cup Olive Oil
- 1/2 tsp. Salt
- 1 (28 oz.) Can Italian Tomatoes, drained and chopped
- 1/3 Bunch Fresh Parsley, chopped
- 1 Cup Mozzarella Cheese
- 1/2 Cup Parmesan Cheese
Preheat oven to 450 degrees. Place eggplant on cookie sheet(s). Brush with oil and salt. Bake 15 minutes, then turn slices over and brush with additional oil and salt. Brown for 20 minutes more. In a skillet over low heat, cook tomatoes for 20 minutes or until thickened. Add parsley and let set. Turn over down to 400 degrees. In a shallow baking pan, place 1/2 the eggplant, tomatoes, and mozzarella. Repeat layers. Top with Parmesan. Cover and bake until bubbling, about 10 minutes. Let stand 10 minutes.