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Export 13 ingredients for grocery delivery
Step 1
Preheat the oven 180C/390F.
Step 2
Place a large saucepan over high heat and add the oil, garlic and onion. Saute 3-5 minutes, until the onion turns translucent.
Step 3
Add the tomato paste, basil, thyme, salt, and pepper. Cook for 2-3 minutes then add the diced tomatoes.
Step 4
Reduce the heat to medium and simmer, partially covered, for 15-20 minutes, until the tomatoes have softened into a chunky sauce. Remove from the heat and set aside.
Step 5
Brush the slices of eggplant with oil and sprinkle with salt.
Step 6
Place a cast iron grill pan over medium high heat and cook the eggplant slices for 2-3 minutes on each side. This can also be done on your BBQ/grill.
Step 7
Place 6 slices of eggplant in the bottom of a casserole dish. Top each with a tablespoon of the chunky tomato sauce and a slice of fresh mozzarella cheese. Repeat with the next layer.
Step 8
Add the 3rd layer of eggplant slices, top with a tablespoon of chunky tomato sauce, and sprinkle over the shredded parmesan and mozzarella cheese.
Step 9
Bake for 25 minutes, until the cheese is golden brown.
Step 10
Sprinkle over the fresh parsley and serve.
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