• Wash the eggplants and cut off the stems.
• Slice the eggplants in round slices 1/2 inch thick.
• Place in a flat oven pan and sprinkle with salt and olive oil.
• In a bowl mix the bread crumbs, cheese, garlic and parsley.
• Spread a thin layer of the mixture on each eggplant slice.
• Cut the tomatoes in small pieces and put a few pieces on each slice.
• Sprinkle  olive oil on all the slices.
• Add 1 cup of water to the bottom of the pan.
• Bake for 15 minutes at 475F.

Buon Appetito!