Ingredients

• 2 eggplants
• 2 Zucchinis
• 6 tomatoes
• 3-4 brown onions
• Half cup olive oil
• 6 cloves of garlic
• A few sprigs of fresh thyme (or 1 tbsp dried)
• 125g - 4oz of Parmesan cheese
• Salt and pepper
• Parsley for garnish (optional)

Steps

• Step 1

  Preheat your to 320°F – 160°C

• Step 2

  Slice your zucchini, tomato, onion into thin slices and leave aside.

• Step 3

  Peel the garlic and slice finely.

• Step 4

  Slice the eggplants (this step is done last as they oxidize rapidly).

• Step 5

  Line a baking dish with olive oil, ensure you grease the edges to avoid sticking.
  Take a slice of eggplant, tomato, onion and zucchini and stack together. Repeat this three times in one hand and then place in baking dish vertically. Repeat process until dish is full.

• Step 6

  Season with salt, pepper.

• Step 7

  Add thyme, if using fresh, strip leaves and scatter evenly over vegetables.

• Step 8

  Drizzle olive oil and first bake for 30 min at 320°F – 160°C.

• Step 9

  Remove from oven, add grated Parmesan cheese and return dish to oven at same temperature for 60 more minutes (If cheese appears to brown too quickly, cover with foil for part of the baking).

• Step 10

  Leave to cool 15 minutes before eating.

Little Tips

This tastes even better the next day reheated. Use foil to avoid drying.