Description

Layers of tender eggplant and juicy tomatoes baked in a garlicky herb-infused sauce, finished with fresh parsley for a rustic, comforting French-inspired dish.

Ingredients

Units Scale

2 large eggplants, sliced into 1/4-inch rounds
4 medium tomatoes, sliced into 1/4-inch rounds
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup tomato sauce
2 tablespoons fresh parsley, chopped

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Instructions

Preheat oven to 375°F (190°C).
Brush both sides of the eggplant slices with olive oil and lightly season with salt and pepper.
In a small bowl, mix garlic, thyme, oregano, and tomato sauce.
Spread a thin layer of the tomato sauce mixture at the bottom of a baking dish.
Arrange eggplant and tomato slices alternately in overlapping rows.
Spoon the remaining tomato sauce mixture evenly over the vegetables.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15–20 minutes until vegetables are tender and edges are lightly caramelized.
Sprinkle with fresh parsley before serving.

Notes

Salt eggplant slices and let them sit for 15 minutes to reduce bitterness, then pat dry.
Serve with crusty bread or as a side to grilled meats.
Add a sprinkle of grated Parmesan before final baking for a richer flavor.

Nutrition

Serving Size: 1 portion (1/6 of recipe)
Calories: 120
Sugar: 5g
Sodium: 270mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg