1 lg. eggplant, sliced 1/2 inch thick rounds
2 tsp. extra virgin oil
16 oz. salt-free tomato or marinara sauce
1/4 c. chopped parsley
2 tbsp. grated Parmesan cheese
1 pkg. Mozzarella, grated

Brush eggplant with oil and broil until slightly brown and softened. Spread lightly 1 layer of tomato sauce in bottom of baking dish. Place 1 layer eggplant. Cover with sauce and layer cheese. Repeat.