Cut tomatoes in halves and pulse a few times in a food processor to get a chunky sauce consistency.

Place in a pot with 1/4 cup of olive oil and salt, and turn to boil. Reduce heat and cook until the sauce thickens, while stirring occasionally (about 30-40 minutes)

When almost all the moisture evaporates, and the sauce begins to slightly stick to the bottom, add the remaining 2 tbs of olive oil and cook a few more minutes

Turn the heat off, and add the crushed garlic cloves, plus more salt.

Meanwhile, cut eggplants lengthwise in 1/4 inch thick slices - about 7-8 pieces from each eggplant. Brush both sides of each piece with olive oil and salt. Use all the 1/2 cup oil for both eggplants.

Place slices on a baking sheet, cover with aluminum foil and roast at 450 for 25-30 min

After 30 minutes, remove foil and roast for additional 5-10 min until a nice golden crust forms.

In a skillet, or baking dish, start alternating layers of tomato sauce and a layers of eggplants, until you finish them.

Put in the oven for 5-10 more minutes.

Cool to a room temperature, sprinkle with fresh parsley, and serve with lots of feta and a good crusty bread.