Eggplant Parm Stacks

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6 roasted or peeled tomatoes with their juice, chopped, recipe follows

2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2 pounds)

Salt

3 tablespoons extra-virgin olive oil

2 medium onions, thinly sliced

3 to 4 cloves garlic, chopped or thinly sliced

1 small chile pepper, seeded and finely chopped, optional

1 sprig fresh marjoram or oregano, leaves picked and finely chopped

1 cup all-purpose flour

4 large eggs

1 1/2 cups panko (Japanese) bread crumbs

1 cup grated Parmigiano-Reggiano cheese

1/2 cup corn meal, a couple of handfuls

2 teaspoons fennel pollen or ground fennel seed, optional

Vegetable oil plus Omega-3, for shallow frying

1 pound fresh mozzarella, thinly sliced

1 large clove garlic, finely chopped

1 bundle fresh green or red chard, washed, stemmed and shredded

Freshly grated nutmeg

1 cup fresh basil leaves

Roasted Tomatoes

24 ripe organic vine tomatoes or large plum tomatoes

Several cloves garlic, crushed

Extra-virgin olive oil, for liberal drizzling