Baked Eggplant with Tomatoes & Garlic
Two large eggplants, sliced lengthways into ½ ” planks
Three tomatoes, seeded and diced
2 cloves garlic, crushed
1 tbsp olive oil
1- 1/ 2 tsp dried rosemary
Salt and pepper to taste
1. Preheat oven to 400 º F. Prepare a baking dish with a light coating of oil or a reusable baking mat.
2. In a small bowl, combine the tomatoes, rosemary, garlic, salt and pepper.
3. Arrange eggplant in a single layer in the prepared baking dish and top each plank with tomato mixture.
4. Drizzle with olive oil.
5. Bake for about 30 minutes then turn the oven broiler on high and continue baking until completely browned, about 5 minutes.