1 large eggplant sliced 1 cm thick
2 - 3 large tomatoes quartered.
1 jar of passata or a small can of crushed tomatoes.
1 onion diced
3 cloves of garlic minced
1 tbsp of fresh thyme chopped or 1 tsp of dried thyme
1 tsp of dried oregano
1 cup of grated mozzarella
1 1/2 cup of grated parmesan
a bunch of basil
a few tbsp of olive oil
salt and pepper
Begin by setting your oven to 300. Toss the tomato quarters in olive oil, salt and pepper. Spread them out on a parchment lined cookie sheet and bake for 30 - 45 minutes.
While the tomatoes are baking, heat your barbecue to a medium heat and drizzle the eggplant slices with olive oil and sprinkle with salt and pepper. Grill on each side, watching for nice colour, about 5 minutes per side. Remove when done.
Heat a saucepan over medium heat and add a tbsp of olive oil. When hot, add the diced onion, thyme and minced garlic. Add some salt and pepper and cook for 5 - 6 minutes until the onions are soft. Add all the tomatoes, the dried oregano, some salt and pepper and turn the heat to low. Let simmer for 15 - 20 minutes, stirring occasionally. Taste test and if yummy, remove from the heat.
Assemble your dish by first putting a little sauce in your 8x8 pan. Place 2 slices of eggplant on the bottom, then sprinkle half the parmesan and lots of basil leaves then 2 more slices of eggplant. Spread loads of sauce on the eggplant slices, then parm, then basil and so on. I had 6 slices, if you have more, adjust accordingly. The mozzarella is for the top. Bake at 350 for 30 minutes.