Combine sauce and spices; simmer. Place eggplant on baking sheet and brush with oil. Broil 5 minutes on each side. Mix ricotta with parsley. In large casserole, layer sauce, eggplant, mozzarella and repeat until all ingredients are used. End with layer of mozzarella; sprinkle with Parmesan. Bake at 350 for 20-25 minutes.