Baked Eggplants with Tomato Sauce

Ingredients

2 eggplants

3 tomatoes

4 cloves garlic

2 sprigs rosemary

2 sprigs thyme

2 tbsp olive oil

Vegetable oil

Salt

Pepper

Wash the eggplants, slice them, arrange them in a single layer on a plate, and season generously with salt. Let them sit for 20 minutes. Meanwhile, prepare the sauce. Heat the olive oil in a saucepan, add the tomatoes, and simmer over medium heat for 5 minutes. Press the garlic, add the thyme and rosemary sprigs, season the sauce with salt and pepper, and simmer for another 10 minutes. Remove from heat, discard the herbs, and blend the sauce until smooth (or strain through a sieve).

Preheat oven to 200°C. Rinse the eggplants under running water and pat dry with paper towels. Heat vegetable oil in a large frying pan and fry the eggplants on both sides until golden brown.

In a small ovenproof dish, arrange some of the eggplant slices in a single layer. Pour half the sauce over them, then add the remaining eggplants and pour the remaining sauce on top. (There should be at least two layers, depending on your ovenproof dish.) Place in a preheated oven.

Bake for about 20 minutes. The sauce should set and brown slightly. Remove from the oven and serve immediately. Arrange the slices on plates in towers.

Enjoy!