Eggplant Parmagianna Bake

Eggplant Parmagianna Bake

2 Large Eggplant sliced
500g Ricotta Cheese crumbled
1 bottle Passatta (750ml)
1 medium brown onion roughly chopped plus
1 small red onion roughly chopped
4 whole cloves garlic cut in half
6 tablespoons breadcrumbs
200g pinenuts toasted
1 teaspoon vegetable stock powder
dried thyme & dried oregano
sea salt & pepper to taste
250g parmesan cheese, grated
olive oil

Fry eggplpant slices in batches and set aside on paper towel.
Place onion & garlic in roasting pan with salt & pepper & olive oil. Mix to coat onion & garlic and place in preheated oven (200C) & cook until browned. Take off skins from onion and garlic and break up a little.
Add passatta, thyme, oregano, stock powder and salt & pepper to tast. Heat on stove until heated through. Remove most of the sauce, leaving a thin layer.
Line base with a layer of eggplant, sprinkle with breadcrumbs, crumbled ricotta, pinenuts,
and parmesan, and repeat leaving a little sauce to put on top with extra parmesan
Bake until browned, approximately 45 mins.