A super easy and flavorful dish made with eggplants in tomato garlic sauce topped with fresh parsley! A super delicious vegan meal!
Send some love to viktoriastable.com where we found this recipe!
A super easy and flavorful dish made with eggplants in tomato garlic sauce topped with fresh parsley! A super delicious vegan meal!
Send some love to viktoriastable.com where we found this recipe!
Cut eggplants lengthwise in ¼ inch (0.5cm) thick slices – about 7-8 pieces from each eggplant. Brush both sides of each piece with olive oil and salt. Use all the ½ cup (120ml) oil for both eggplants.
Place slices on a baking sheet, cover with aluminum foil and roast at 450 (230C) for 25-30 min.
After 30 minutes, remove foil and roast for additional 5-10 min until a nice golden crust forms.
Layer in skillet tomato sauce and eggplants, put in the oven for 5 more minutes.
Cool to a room temperature, sprinkle with fresh parsley, and serve with a good crusty bread.
By VeggieSouls
