Preheat the oven to 350 degrees F (180 degrees C).
Lightly salt the slices of Eggplant (2) and allow to stand for 20 minutes. Pat the slices dry and set aside.
Heat a thin layer of Extra-Virgin Olive Oil (to taste) in a large ovenproof skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. And more oil as necessary between batches so the eggplant doesn't burn. Transfer the eggplant to a plate.
Add the Yellow Onion (1) to the skillet and saute over medium heat until soft, 5 minutes.
Add the Garlic (2 clove), Crushed Red Pepper Flakes (1/4 teaspoon), Sea Salt (1/2 teaspoon), and Ground Cinnamon (1 dash). Cook for one minute more, until fragrant.
Carefully pour in the Diced Tomatoes (1 can) and simmer until thickened slightly, about 5 minutes. Remove from the heat and stir in the Fresh Parsley (1 tablespoon).
If you're using a skillet, transfer 3/4 of the sauce to a bowl. Arrange one layer of eggplant, evenly in the bottom of the skillet or large casserole dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce.
Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced.
Allow to sit for 10 minutes before cutting into it. Garnish with the remaining Fresh Parsley (1 tablespoon) and serve warm or at room temperature. Enjoy!