5 tbsp olive oil
1 tsp dried thyme
25 cl tomato sauce
2 garlic cloves
100 g grated parmesan cheese
Peel the eggplants and cut them into thin slices. Preheat the oven to 210°C (thermostat 7).
Brown the eggplants in 4 tablespoons of hot oil. Add the minced garlic during cooking so that it does not burn.
Warm the tomato sauce with the thyme.
Oil a baking dish and arrange the browned eggplants in it. Cover with tomato sauce. Sprinkle with oil and bake for 5 minutes to reheat.
Sprinkle with Parmesan cheese and put back in the oven for 10 minutes to brown the top.
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