Lay the aubergine slices out on a tray and sprinkle Lucy Bee Himalayan Salt over them and set aside for 20minutes.
Using kitchen towels, wipe off the excess moisture from the aubergines.
Add a teaspoon of Lucy Bee Coconut Oil to a frying pan and on a medium heat, fry your aubergines lightly on each side until golden brown. Add more oil as necessary between batches so the aubergines don’t burn. Set aside.
Melt a further tablespoon of Lucy Bee Coconut Oil then add your onions and sauté for roughly 5 minutes until soft. Then add in garlic, chilli flakes, dried oregano and Lucy Bee Cinnamon Powder. Mix well and cook for a further 2 minutes
Add in your chopped tomatoes and allow to simmer for 5-10 minutes until the sauce thickens slightly. Stir in 1 tablespoon of parsley.
Using an ovenproof dish, arrange one layer of sauce then one layer of aubergines and repeat until filled.
Cover with foil and bake in the oven for 45 minutes.
Allow to stand for 10 minutes before serving. Garnish with the remaining parsley to serve.