Eggplants in Tomato Garlic Sauce
[Vegan, Grain-Free]

To Make the Tomato Garlic Sauce:

1. Note: this sauce can be made in advance.
2. Cut tomatoes in halves and pulse a few times in a food processor to get a chunky sauce consistency.
3. Place in a pot with 1/4 cup of olive oil and salt, and turn to boil. Reduce heat and cook until the sauce thickens, while stirring occasionally (about 30-40 minutes).
4. When almost all the moisture evaporates, and the sauce begins to slightly stick to the bottom, add the remaining 2 tablespoons of olive oil and cook a few more minutes.
5. Turn the heat off, and add the crushed garlic cloves, plus more salt.
6. Meanwhile, cut eggplants lengthwise into 1/4-inch thick slices — about 7-8 pieces from each eggplant. Brush both sides of each piece with olive oil and salt. Use all the 1/2 cup oil for both eggplants.
7. Place slices on a baking sheet, cover with aluminum foil and roast at 450°F for 25-30 minutes.
8. After 30 minutes, remove foil and roast for additional 5-10 minutes until a nice golden crust forms.

To Assemble the Dish:

1. In a skillet, or baking dish, start alternating layers of tomato sauce and eggplants, until you finish them.
2. Put in the oven for 5-10 more minutes.
3. Cool to a room temperature, sprinkle with fresh parsley, and serve with lots of vegan feta and a good crusty bread.