Ingredients
2 medium eggplants, sliced
1 tablespoon salt
4-5 medium tomatoes, sliced
1/2 cup chopped parsley
2 cloves garlic, minced
1/2 cup stock
1/3 cup Parmesan cheese, grated
Parsley springs to decorate

Directions:
In a colander, sprinkle eggplant with salt; let stand for 20 minutes. Drain well; pat dry with paper towels.
Alternate layers of eggplant, tomatoes, and parsley in a small, shallow, lightly greased, baking dish. Sprinkle garlic between layers. Season to taste.
Pour stock over all. Sprinkle with cheese. Cover and bake at 200ºC (Gas mark 6) for 30 minutes.
Uncover; continue baking until browned, for about another 20 minutes, basting with baking juices. Sprinkle with parsley.