To prepare tomato sauce, dice onions and capsicum and sauté with 1 tbsp olive oil over low heat for 10-15 minutes.

Add tomatoes, basil, thyme, salt and pepper, simmer for a further 20-30 minutes.

Preheat oven to 180 degrees C.

Thinly slice eggplant and sprinkle a pinch of Himalayan salt evenly to cover the surface.

Allow the salt to absorb for 1-2 minutes.

Using a kitchen towel, dab the eggplant to remove excess moisture.

Turn eggplant over and repeat this process.

Lightly brush eggplant surface with 1 tbsp olive oil.

Place eggplant slices in a non-stick pan, adding filtered water as required.

Make bread crumbs by placing gluten free bread in a high power blender and blend until it forms a 'crumb' consistency.

In a heat proof dish/ramekin, layer eggplant, tomato/capsicum sauce, parmesan cheese and finish with gluten free bread crumbs mixed with parmesan.

Place in oven and bake for approx. 10 minutes or until bread crumb mixture is golden.

Top with fresh young greens and serve.