INGREDIENTS
5 tablespoons plus 1/4 cup olive oil
1/2 cup finely chopped onion
5-6 medium size tomatoes
2 cloves garlic, finely chopped
1 bay leaf
3 medium size eggplants (3 lbs. total, sliced 1/2“
thick)
1 tsp. dried Italian seasoning
1/2 cup grated parmesan cheese

DIRECTIONS
1. Heat 2 tablespoons oil over medium heat. Add onion, sauté until softened.
2. Add tomatoes, garlic, bay leaf, thyme. Simmer partially covered for 30 minutes or until thickened.
3. Divide eggplant slices among 3 paper towellined baking sheets. Sprinkle both sides of eggplant slices with salt. Let the eggplant slices stand at room temperature for 30 minutes.