Step 1

Wash the eggplants and cut the tops and ends off. Slice them horizontally into rounds, about 1/4-inch thick.

Step 2

Arrange them flat on a baking sheet and generously sprinkle them with salt. Let them sit for 20 minutes. Dab the moisture out of the rounds with a paper towel or clean cloth and set the eggplant aside.

Step 3

Pour 2 tablespoons of olive oil in a medium saucepan, heating it over medium-high heat.

Step 4

Add the diced onion and cook for about 5 minutes to soften. Add the minced garlic and cook 30 seconds.

Step 5

Pour the entire can of petite diced tomatoes (with juices) and the tomato sauce into the pan. Add the cinnamon and chili flakes. Reduce the heat to low and simmer until it is time to use. Add salt and pepper to taste.

Step 6

Preheat the oven to 350°F.

Step 7

Coat the bottom of a large frying pan or cast iron skillet with olive oil to make a thin layer. Heat over medium-high for 1-2 minutes.

Step 8

Place the prepared eggplant rounds into the oil, frying each side for 2-3 minutes or until it is slightly browned. The eggplant will soak up the olive oil so add more to the pan for each batch of eggplant. Set the fried eggplant on a plate and repeat until all of the rounds are done.

Step 9

In a casserole dish (or using your same cast iron skillet), arrange an even layer of eggplant on the bottom, then top with a layer of tomato sauce, then add another layer of eggplant, continuing until you run out. The very top layer should be a generous amount of sauce.

Step 10

Place the eggplant casserole in the oven and bake for 45 minutes. Let it cool for 10 minutes before serving.

Step 11

Garnish with chopped parsley and cheese of choice (optional).