2 Veggie Box eggplants
2 tablespoons olive oil, divided
1 teaspoon sea salt, divided
Veggie Box onion, minced
2 Veggie Box garlic cloves, minced
Veggie Box tomatoes, crushed
1 teaspoon honey
1.5 ounces (about 3/4 cup) grated parmesan cheese (vegetarian, if needed)
6 ounces grated mozzarella cheese (about 1.5 cups)
Minced basil, for garnish

2 Veggie Box eggplants 2 tablespoons olive oil, divided 1 teaspoon sea salt, divided 2 Veggie Box garlic cloves, minced 1 teaspoon honey 1 5 ounces (about 3/4 cup) grated parmesan cheese (vegetarian, if needed) 6 ounces grated mozzarella cheese (about 1.5 cups)

Preheat oven to 420 degrees. Line a baking sheet with parchment paper. Cut the tops off the eggplants then cut them into 1/2″ thick slices. Lay them on the baking sheet, drizzle them with 1 tablespoon of the olive oil and sprinkle them 1/2 teaspoon of salt. Roast in the oven for 25 minutes. While the eggplants are cooking, heat the remaining tablespoon of oil in a medium-sized pot. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic, honey, and tomatoes and cook for 15-20 minutes, or until the sauce has thickened. Reduce the heat, cover the pot, and simmer until the eggplants are cooked. Spread 1/2 cup of the sauce in a 9″x9″ pan. Add a layer of eggplants, top with 1/2 cup of sauce and 1/3 of both the cheeses. Repeat until you run out of eggplant so that you have several layers. Put the pan into the oven and bake until the eggplant parmesan is bubbly and the cheese starts to brown, about 20 minutes. Remove the pan from the oven and let it rest for at least 15 minutes (or up to 30 minutes) before cutting into it.