Directions

Step 1

I suggest that you make a few trays so that you have plenty of left overs for the week.

Place parchment paper on a baking sheet and heat oven to 375 °.

 

Step 2

In a bowl, mix the diced tomatoes with garlic, olive oil, and a generous sprinkle of oregano and of minced fresh Italian parsley. Lay the eggplant slices, one next to the other, on the baking sheet. Pour the tomato mix over each eggplant using a spoon. Make sure that the entire eggplant surface is covered. Bake for 20 minutes.  Roll and pin the eggplants with a toothpick.  Serve.

Ingredients for four

  • 3 Eggplants cut into slices, ½ inch thick
  • 2 lbs Fresh Roma tomatoes, diced, or 2 cans of diced tomatoes
  • Dried oregano
  • A handful of fresh minced parsley
  • 3 Fresh garlic cloves
  • 1 tbsp. of extra virgin olive oil
  • garnish with fresh basil leaves

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