Lightly salt the eggplant slices and let sit for 10-15 minutes (this will draw out excess moisture). Pat the slices dry with a paper towel and set aside.

Meanwhile, heat 1 tablespoon oil in a large oven-proof skillet over medium to medium high heat. Add the breadcrumbs and cook, stirring often, until lightly golden-brown (about 5 minutes). Transfer to a bowl.

Increase heat slightly (medium-high) and add 1 1/2 tablespoons more oil to the pan. Arrange as many eggplant slices in the pan as fit without overlapping. Cook, undisturbed for 5 minutes, then flip, and cook for another 3 minutes, until soft and lightly browned on both sides. Transfer the eggplant to a plate. Continue with the remaining eggplant, adding more oil as necessary between batches.

Preheat the oven to 425ºF / 220°C.

Reduce the heat to medium to medium-low, add a little more olive oil to the pan. Add the onion and sauté until soft, 4-5 minutes. Add the garlic, chili flakes, 1/2 teaspoon sea salt, pepper and cinnamon. Cook for one minute more, until fragrant.

Add the tomatoes and simmer for 5 minutes. Remove from the heat and stir in 2/3 of the parsley, reserving the remaining as garnish.

Using a ladle, transfer half of the sauce into a small bowl.

Next, layer half of the cooked eggplant slices over the sauce. Top with half of the breadcrumbs, followed by half of the mozzarella, and half of the parmesan. Spread the reserved tomato sauce evenly over the mixture, then repeat topping the mixture with the remaining breadcrumbs, mozzarella and parmesan.