Roasted Eggplant and Tomato Sauce Stacks

INGREDIENTS

large eggplant cut into 12 slices

salt

2 tbsp

olive oil

large yellow onion (, diced)

green bell pepper (, diced)

salt and fresh ground pepper (, to taste)

garlic clove (, minced)

1 1/2 cups

tomato sauce ((such as pasta sauce/marinara sauce))

1 tbsp

light brown sugar

1 tsp

worcestershire sauce

1/2 tbsp

dried oregano

3 tbsp

chopped fresh parsley

1 1/2 cups

part skim shredded mozzarella cheese (, divided)