To make the sauce, saute the garlic in the olive oil. When it starts to turn golden, add the tomatoes with their juice. Break each tomato in half with a knife. Bring to a boil. Add the parsley, a pinch of salt, pepper to taste, and the bay leaf. Let boil for another 2 minutes. Remove from the heat and allow to stand for 5 minutes. Slice the baked eggplant into squares. Place on plates and top with ladles of the sauce. Top with grated Parmesan, if desired. Makes 8 servings. Nutrients per Serving: 388 Calories, 17 g Protein, 23 g Carbohydrate, 26 g Fat, 10 g Saturated Fat, 182 mg Cholesterol, 425 mg Sodium. [THE WASHINGTON POST; January 16, 1991]