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1
Preheat the oven to 450F.
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2
Combine the EVOO and garlic in a small pot over medium-low heat.
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3
When the garlic simmers, reduce heat to low.
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4
Brush the eggplant on both sides with the garlic-infused EVOO and arrange on a baking sheet.
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5
Season the eggplant with salt and the pepper and place in the oven to roast.
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6
Use a double-folded piece of foil to make a second baking surface if the eggplant wont fit on your baking sheet.
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7
Roast the eggplant for 15 to 18 minutes, turning once, until browned at the edges, lightly golden, and just tender to the touch.
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8
While it roasts, prepare the sauce.
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9
From the remaining EVOO, fish out the garlic and chop it up.
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10
Heat a small to medium pot over medium heat.
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11
Add about 2 tablespoons of the garlic-infused EVOO and the chopped garlic.
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12
Add the onion and cook for 10 minutes, stirring frequently.
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13
Add the tomatoes, salt, pepper, cumin, and cinnamon and heat through.
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14
Simmer for 5 minutes.
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15
Stir in half of the parsley.
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16
Remove the eggplant from the oven and switch the broiler on high.
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17
To make your casserole, ladle a little of the tomato sauce in the bottom of a casserole and add a layer of eggplant, then a layer of capicola, then the remaining eggplant, remaining sauce, Parmigiano, provolone, and the remaining parsley.
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18
Broil until the cheese is brown and bubbly, about 3 minutes.
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19
Place the salad greens in a bowl and toss with the vinegar, then 3 tablespoons of EVOO (use remaining garlic oil if you still have some left), and season the salad with salt and pepper to taste.
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20
Serve the eggplant parm alongside a little green salad.
