4 portions

250 gr eggplant in thin slices

4 tbsp olive oil divided

1 onion cut in julienne

500 gr homemade tomato sauce

200 g ricotta

2 tbsp fresh thyme

½ tbsp complete seasoning

¼ cda cumin

1 tsp garlic powder

4 tsp sea salt 

pepper to taste

Preheat the oven to 400º F. Grease a baking dish with a little coconut oil.

In a large strainer put a layer of eggplant slices and sprinkle a little salt. Repeat the same until finished. Let stand 20 minutes, then wash the eggplants and pat dry with a paper towel. Set aside.

Heat 2 tablespoons of oil in a large pan and sauté until golden. Remove eggplants and let rest on paper towel.

Add remaining oil to pan and sauté the onion until it begins to brown. Set aside.

In the dish put a layer of tomato sauce, then a layer of eggplants and add seasonings as you like. On top of that another layer of tomato sauce, then the onion and then one of ricotta. Put another layer of eggplant, and again the seasonings. Finish with a layer of tomato sauce and ricotta. Sprinkle thyme on top.

Bake for 30-40 minutes. Remove from oven, let sit a few minutes and serve.

Per portion

Cal: 264.1 P: 8.5 F: 19.1 Cb: 17.5