Preheat oven to 350 F

In a large nonstick skillet, heat 2 tbsp of oil over medium-high heat. Add eggplants cut side down and cook until golden, about 2-3 minutes. Remove from skillet and set aside.

Reduce heat to medium and add remaining oil and heat. Add onions and garlic and sauté for 1-2 minutes until translucent. Add diced Roma tomatoes and cook down until tomatoes have broken down and juices have been released, about 5-6 minutes. Add in cherry tomatoes and cook for an additional 3-4 minutes until they have softened. Stir in fresh parsley and season with salt and pepper.

Add 2 tbsps of the sauce to the bottom of a 10x10 round oven safe dish. Line and layer the potatoes in the dish and top with eggplants cut side facing up. Pour tomato mixture all over on top of eggplant and potatoes. Bake in preheated oven for 45-50 minutes ore until potatoes are fork tender. Turn off oven and let rest for 15 minutes. Garnish with additional parsley before serving.