Baked eggplant with herbs, tomato sauce and parmesan

6 servings

30 minutes

Baked eggplants with herbs, tomato sauce, and parmesan are an elegant dish of French cuisine that combines simplicity and sophistication. The tender-baked eggplants absorb the aroma of Provençal herbs and olive oil, creating a velvety texture. The tomato sauce adds a pleasant tang and freshness, while the golden crust of parmesan completes the composition with rich flavor and appetizing crunch. This dish is perfect for a cozy family dinner or a festive feast, highlighting the refinement of French gastronomy. Serve it hot, complemented by fresh green leaves and a glass of dry white wine to reveal the full depth of flavors.

Energy value per serving

• Calories: 147.7
• Proteins: 8.5g
• Fats: 10.9g
• Carbohydrates: 6g

Ingredients

• Eggplants: 2 pc
• Olive oil: to taste
• Tomato sauce: 2 glass
• Provencal herbs: to taste
• Grated Parmesan cheese: 120 g

Cooking steps

1. Preheat the oven to 200 degrees. Cut the eggplants into thin slices and place them in a dish. Brush with oil and sprinkle with herbs. Cover with foil and bake for 15-20 minutes until soft.

   Required ingredients:

   • Eggplants: 2 pieces
   • Olive oil:  to taste
   • Provencal herbs:  to taste

2. Open the foil and spread the eggplants with tomato sauce. Sprinkle with parmesan on top. Drizzle with olive oil and bake in the oven until golden brown.

   Required ingredients:

   • Tomato sauce: 2 glasss
   • Grated Parmesan cheese: 120 g
   • Olive oil:  to taste