3 medium or 6 small eggplants
~1/2 cup olive oil
2-3 onions, sliced thinly
2-3 cloves garlic
1 15oz can tomatoes, diced (or 2-3 fresh tomatoes)
1/4 cup parsley, chopped
salt & pepper to taste
feta cheese (optional)
kefalograviera cheese (optional)
Wash eggplants, cut into 1/2-inch-thick slices, sprinkle with salt, and place in a colander for at least 30 min (supposedly the bitter juices come out). If you are using small eggplants, slice in half lengthwise. Heat 2 Tbsp olive oil in a pan and brown eggplant (~5 min on a side) till soft when pierced with a knife. Use 2 frying pans to speed up process and keep adding olive oil to each new batch.
Place fried eggplant in a 9'x13' pyrex. Meanwhile, brown onions in a pot with ~2 Tbsp olive oil (~10 min). Add garlic, tomatoes, half of the chopped parsley and ~1/4 cup olive oil and simmer for 10-15 min. Add salt & pepper to taste and stir. Spread evenly over eggplant and sprinkle with cheese, if desired.
Bake at 375F/190C for 45-60 min.