In a food processor, finely mince onion, celery, carrots and garlic. Then on a pan, water fry the minced vegetables with ½ cup of water for 5 mins.
Add the tomato passata, thyme, salt and chili powder. Stir well and let simmer on medium-low heat for about 1 hour.
While the tomato sauce is simmering, cut the eggplants into ½ cm thin slices on the long side and distribute on a baking tray. Bake in the oven for 30-40 mins at 180°C /360° F (until soft) and season with salt once cooked.
Turn off the heat of the tomato sauce, add fresh leaves of basil - break leaves with your hands. In an oven dish (we use RIESS emaille, 26/17cm), distribute a thin layer of tomato sauce.
Top with a layer of baked eggplant then cover with a layer of tomato sauce and sprinkle with a layer of fake parmesan.
Repeat until you run out of eggplant or till you reach the edge of the oven dish and finish the layering with a double sprinkle of fake parmesan.
Bake for 40 mins in a pre-heated oven at 200°C (400°F). Let rest out of the oven for 15 minutes before eating and serve with a few fresh leaves of basil on top and a drizzle of olive oil (optional).