- 2 eggplants (sliced approximately 1cm)
- 1 ½ tablespoons of salt
- 2 tablespoons of herb mix
- 90g parmesan cheese (grated)
- 90g mozzarella cheese (grated)
- 400g cherry tomatoes (cut in half)
- 6 large garlic cloves (minced)
- Olive oil
Preheat the oven to 200 degrees.
Place eggplant slices on paper towels and sprinkle both sides generously with salt, to release the extra liquid inside. Let the eggplants sit for 15 minutes.
Meanwhile make the sauce. In a saucepan, sauté garlic in olive oil. Add tomatoes, herb mix and simmer until it’s thickened. Add water if necessary.
Wipe the eggplants dry with paper towel. Make sure that you are using a non- stick-baking sheet. Drizzle over olive oil and herb mix. Roast the eggplants for about 20 minutes.
Once eggplants are ready, take them out of the oven, and spread sauce on the tops. Add generously parmesan and mozzarella cheese. Place them back into the oven in a broiler setting. Broil eggplant slices until the cheese is melted and slightly browned.