Eggplant wheels

- 10 large eggplant wheels (1/2 inch thick slices)
- 7-8 tblspoons olive oil
- 10 slices of mozzarella cheese
- 10 slices of ripe tomatoes
- 20-30 raw onion rings
- 3-4 garlic cloves, thinly minced
- parsley, minced
- salt and pepper to taste

- Warm up frying pan
- Using a kitchen brush, apply oil on one side of wheels.
- Place wheels in pan, oiled face down and sauté until golden brown. Oil top side as you do this.
- Turn over and saute other side until golden brown.
- Place sautéed wheels in baking pan, and sprinkle over salt and pepper
- Place over each one of the wheels, tomato slice, 2-3 onion rings, bits of garlic, mozzarella slice, and parsley
- Preheat oven on high, place pan at lowest level of oven, and bake until top golden brown (about 20 minutes).
- Take pan out of oven and let stay for at least 5 minutes

Serve warm or at room temperature