Instructions
1. Slice eggplant into half-inch slices. Use your knife to engrave the surface of each eggplant slice in a criss-cross pattern. This helps the eggplant cook evenly. Lay the slices on baking sheets, salt them, then set them aside.
2. Cut the tomatoes in half. Scoop the seeds and liquid from the inside of each tomato half. Chop the tomatoes into half inch cubes and place them in a bowl.
3. Dice the garlic cloves. Then, chop the Italian parsley until you have about 3 large spoonfuls of it. Add the parsley to the chopped tomatoes and mix. Next, add two large spoonfuls of olive oil, salt to taste and mix. Set this mixture aside for a few minutes.
4. Heat the oven to 425o Fahrenheit and grease a casserole dish with olive oil.
5. Cover the bottom of the dish with one layer of eggplant, then cover the eggplant with the chopped tomato mixture. Continue layering eggplant and tomatoes until you have three to four layers, finishing with the chopped tomatoes on top.
6. Bake for 40-45 minutes and enjoy hot or cold as a side dish or entree.
