Spread half the tomatoes and juice over the bottom of a shallow baking dish.
Salt and pepper lightly. Place the eggplant slices over the tomatoes so they overlap a little.Sprinkle with parsley and oregano over the slices, saving a little parsley to add just before serving.Spread the remaining tomatoes and juice over the top.Sprinkle the mozzarella and Parmesan cheeses all over the top.Cover the dish with foil and bake 20 minutes.