Eggplants Baked with Tomato and Parmesan

1. 1

   Preheat the oven to 425F (220C).

2. 2

   Slice the eggplants into thick rounds, place them on a baking sheet, brush generously with olive oil, and season with salt and black pepper.

3. 3

   Bake for twenty to twenty-five minutes, until soft and tender.

4. 4

   Chop the tomatoes, chile, and garlic and cook them in a shallow pan with a little olive oil and plenty of salt and black pepper for twenty minutes or so, until cooked down to a mush.

5. 5

   Pile the tomatoes in the middle of each slice of eggplant, scatter over the grated cheese, and bake for fifteen to twenty minutes, until sizzling.

6. 6

   If there is any tomato mixture left over, serve it on the side.

No additional tips available.