Making sauce tonight, I needed something to fill me up so that I avoid the pasta bowl in front of me. Eggplants are filling and extremely flavourful. Tomatoes and fresh herbs help bring out the aroma of summer throughout the house.
You will need:
- 2 medium to large eggplants
- 1 clove chopped garlic
- 2 cups meaty tomato sauce (recipe can be found here)
- 2 tbsp chopped herbs (parsley, mint, basil)
- Grated parmiggiano
- Olive oil
- Salt
- 9X13 Pyrex dish
Procedure:
- Wash and cut eggplants into 1.5-2cm rounds
- Place on parchment lined baking sheets. Brush with olive oil and sprinkle salt and half the herbs. Turn over and do same to other side.
- Bake at 350F for 20 min. Turn and bake another 10 min.
- Transfer to Pyrex dish. Top with 2 tablespoons of sauce and grated parmiggiano.
- Bake at 350F for 15 min.
