4 servings (8 side dishes)

2 large organic eggplants, or 3 medium
10 ounce of can crushed tomatoes
Sierra oil
dried oregano, to taste
dried parsley, to taste
sea salt, to taste

Preheat the oven to 500 degrees. Wash the eggplants, and slice them into rounds 1/3 inch thick. Put a layer of aluminum foil over a large baking dish, and arrange the slices in one layer on the foil, salt them well, and then spread two teaspoons of oil onto each slice (one teaspoon for small slices). Spoon about a tablespoon of tomatoes onto each one, and spread it evenly. Salt them again, and sprinkle on the parsley and oregano. Drizzle a small amount olive oil on top, and bake for 15 – 20 minutes. This dish can be served either hot or at room temperature.