Sliced Tomato & Eggplant Parmesan Casserole - Food Gardening Network

Ingredients

• 2 eggplants, each about 8 inches long
• 2 teaspoons kosher salt
• 1/2 cup olive oil
• 2 large onions, thinly sliced
• 2 garlic cloves, thinly sliced
• 4 large ripe tomatoes, sliced 1/4 inch thick
• 8 ounces mozzarella cheese, sliced
• 2 large bell peppers, red or green or both, sliced 1/4 inch thick
• Freshly ground black pepper
• 1 cup tomato sauce
• 1/2 cup grated Parmesan cheese
• 1/4 cup thinly sliced fresh basil
• 1/4 cup chopped parsley