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French Touch:  Ratatouille Eggplants

Toque Francés: Berengenas A Lo Ratatouille


  • 2 sliced medium eggplants
  • 1 sliced medium zucchini
  • ½ cup of chopped onion  
  • 2 sliced garlic cloves  
  • 2 cups of fresh mushrooms  
  • 1/4 cup of marinara sauce  
  • 1/4 teaspoon of mixed fresh herbs  (basil, oregano, rosemary, parsley)
  • 1 teaspoon of pepper
  • extra virgin olive oil
  • 1 cup of mozzarella cheese
  • 1 cup of parmesan cheese  
  • salt to taste


Place the tomato sauce in a pot and add the garlic, onion, mushrooms, herbs and salt and pepper. Bring to a low boil and let simmer for 10-20 minutes.
Transfer to an oven safe dish and layer on the eggplant and zucchini slices, alternating to create a circle. Put herbs above this, along with a sprinkling of olive oil. Bake in the oven at 350 F°  for  35 minutes. Remove and top with cheese, then place back in the oven for a final 5 minutes, or until the cheese melts and starts to brown.
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