Halal Turkish Baked Eggplant Layers with Tomato

• 3 large eggplants, sliced into 1/2-inch rounds
• 4-5 tomatoes, sliced
• 1 large onion, sliced
• 4 garlic cloves, sliced
• 1/2 cup fresh parsley, chopped
• 1/3 cup olive oil, salt, black pepper, dried oregano

1. 1Brush eggplant slices with olive oil and bake or pan-fry until golden.
2. 2In a baking dish, layer eggplant, tomato, onion and garlic. Season each layer with salt, pepper and herbs.
3. 3Drizzle remaining olive oil over top. Cover with foil.
4. 4Bake at 375°F (190°C) for 40-45 min until vegetables are very soft. Garnish with parsley.

Nutrition values are estimates.