Method

1. Slice eggplant and arrange in one layer in large casserole dish coated with olive oil, bake at 190 C until dry and lightly toasted, sprinkle with lemon juice after baking.
2. Chop onions, garlic, tomatoes and herbs finely.
3. Cook onions and garlic until soft, add tomatoes, herbs, salt and pepper, and simmer and stir for 25-30 minutes.
4. Stack eggplant slices with tomato sauce and serve.