Peel the skin off of the eggplant. Slice the eggplant, squash, zucchini, red peppers, and tomatoes as thin as possible. Lay them on a clean paper towel or dry cloth and sprinkle with salt to let some of the water drain out.

Preheat the oven to 350 degrees.

In a medium sauce pan, heat the tomato sauce, minced onions, minced garlic, and thyme, and place half of the heated mixture on the bottom of a small casserole dish. Place the pre-sliced vegetables intermittently in the casserole dish. Don’t worry about doing it perfectly and double bonus if there are veggies left over! No worries!

Pour the rest of the sauce on top of the veggies and brush all over. Sprinkle half of the parsley on top and bake in the oven for 45 minutes. Baste the sauce on top a few more times during the baking process.

Finish with fresh parsley and grated parmesan cheese.