French Touch: Ratatouille Eggplants
- 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
Preparation: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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