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Eggplant Tomato Cheesy Bake

Serves 8

2 large or 3 medium eggplants

1 red or yellow onion

1/4 cup avocado oil

1 jar (24oz) unsalted strained tomatoes (I love Bionature)

1 jar (7oz) unsalted tomato paste (I love Bionature)

5 large garlic cloves crushed

1 heaping tbsp dried oregano

1/2 tbsp dried thyme leaves

5 oz Greek feta (I love Kourellas)

1/3 cup freshly finely grated parmesan

fresh basil to garnish

Slice the tops and bottoms off the eggplant and brush slices lightly with oil. Lay out in a single layer on baking sheets lined with parchment paper and bake at 375F for about 20-25 minutes until softened. Remove and set aside. Meanwhile peel and slice onions thinly and salute on low heat in a covered pan for about 7-10 minutes until softened and set aside. In another saucepan heat the pasta, paste, garlic, oregano, and thyme until boiling then set aside. To assemble use a rectangle 9x13 baking pan and spread a third of the tomato sauce over the bottom of the pan. Top that with a single layer of 1/2 the eggplant slices and all the onions. Spread with another third of the tomato sauce and sprinkle with half the feta and parmesan. Layer the rest of the eggplant slices and the last third of the tomato sauce and sprinkle with the rest of the cheeses. Bake at 375 for about 30 minutes until bubbling and browning on the top. Serve garnished with basil either hot or room temperature.