Eggplant Parmigiana

1 large eggplant
½ teaspoon salt
16 ounces ground lean turkey or beef
½ cup chopped onion
2 cups (one 16 ounce can) tomatoes, chopped and undrained
2 Tablespoons chopped fresh parsley or 2 teaspoons died parsley flakes
1/8 teaspoon black pepper
¼ cup grated Parmesan cheese
3 slices (3/4 ounce) mozzarella cheese

Preheat oven to 350 degrees. Spray an 8” x 8” baking dish with cooking spray. Cut eggplant into 12 slices. Sprinkle slices lightly with salt. Let set for 5 minutes. Pat slices dry. In a large skillet sprayed with cooking spray, brown eggplant slices on both sides. Meanwhile, in another large skillet sprayed with cooking spray, brown meat and onion. Stir in undrained tomato, parsley, and black pepper. Lower heat and simmer for 5 minutes. Arrange half of eggplant slices in prepared baking dish. Spoon meat mixture over top. Evenly arrange remaining eggplant slices over meat mixture. Sprinkle Parmesan cheese evenly over eggplant. Cut mozzarella cheese slices in half diagonally. Evenly arrange cheese pieces over top. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.