3 med. eggplants, approx. 3 lbs.
2-3 tbsp. olive oil
4 garlic cloves, minced
5 tbsp. minced parsley
1 c. tomato sauce
1 c. freshly grated Parmesan
Salt & pepper to taste

Peel the eggplants and cut them into disks 1/4" thick. Broil them on both sides until browned.

Preheat the oven to 350 degrees. Oil generously a 9"x15" baking dish.

Place a layer of the eggplant slices in the baking dish. Drizzle with 1 tablespoon of olive oil, or more if you wish. Combine the garlic and parsley and sprinkle half the mixture over the eggplant. Spread a thin layer of tomato sauce evenly over the eggplant and sprinkle on top 1/2 cup of Parmesan. Season with salt and pepper. Repeat the process, ending with the Parmesan. Bake in the oven for 20 to 25 minutes, until the Parmesan begins to brown. Allow to cool for 5 minutes, then serve from the baking dish. Serves 4 to 6.