Preheat the oven to 400 F

Cut the eggplant in slices and season with salt

Let it sit for 20 minutes

Pat dry eggplant slices to remove excess water

Heat a tablespoon of olive oil and add first batch of eggplant slices

Fry them on both sides until slightly brown

Repeat with the remaining slices of eggplant

Once all the eggplant is fried and removed from the pan; add another tablespoon of olive oil

Add onions and cook them until translucent - about 5 minutes

Add garlic, cinnamon and chili flakes and cook for about 2 minutes

Add tomatoes and simmer for about 5 minutes

Add parsley and stir

Remove 2/3 of the sauce from the skillet and add first layer of eggplant slices

Top with the sauce and add another level of eggplant

Continue until all the eggplant slices and sauce are used.

Cover with foil and move it to the oven

Bake for 35 minutes and let it stand for couple more minutes after you take it from the oven

Sprinkle with feta and parsley and serve