Serves 2.

Many thanks to Franklin Public Library in Michigan and Florence for this translation

Ingredients :

2 medium-sized eggplants
marinara tomato sauce
50g grated parmesan

Pre-heat oven 360°F.

Wash the unpeeled eggplants, cut them in 1 cm thick slices. Arrange eggplant on a baking sheet. Once you’ve laid out the slices in a single layer, drizzle them with olive oil and season them with salt and pepper. Roast for 10 min.

Don’t turn the oven off. Take the baking sheet out, spread the marinara ton top, then the parmesan on top of the marinara. Put back in oven for another 10 min.

If you have basil and garlic, don’t hesitate to sprinkle some on the roasted eggplants before serving.

Note: This oven roasted eggplant recipe freezes well! After cooking the eggplant, let them cool. Then, you can freeze them in a single layer on a cookie sheet. When they are frozen solid, you can transfer the slices to a freezer bag.

When you’re ready to use your roasted eggplant slices, let them thaw and then re-heat in a skillet or 350 degrees F oven until hot.