１ut the eggplant with its skin into rings, 7 to 8mm wide. Then soak them in water to remove the harshness. Cut the bacon into 3cm-wide pieces. ２Thinly coat the inside of a baking dish with butter.

１Heat some vegetable oil in a frying pan. Briefly fry the bacon and remove from the pan. Add some more vegetable oil to the same pan. Dry the eggplant slices and fry them until both sides turn slightly golden. Season with salt and pepper. ２Combine the tomato puree, heavy cream, thyme, oregano and salt and pepper in a bowl and mix well to make the sauce. ３Place half the eggplant and bacon on the baking dish, spread half the sauce over them and sprinkle half the cheese on top. Repeat the procedure to make another layer. ４Bake the dish in an oven preheated to 200℃ for 8 to 10 minutes.

Sprinkle the dish with minced parsley to serve.