Baked Eggplants with Tomato Sauce

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Baked Eggplants with Tomato Sauce
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
Ingredients
500 grams Eggplant
salt
5 garlic cloves
1 sm jar crushed Tomatoes (400 grams)
100 milliliters Vegetable broth
salt
freshly ground peppers
Ground allspice (1/4 tsp)
olive oil (for cooking)
How healthy are the main ingredients?
Eggplantsaltgarlic cloveTomatoolive oil

Preparation steps

1.

Rinse eggplants and cut into 1 cm (approximately 1/2 inch) thick slices, season with a little salt and place into a colander for about 30 minutes. Peel garlic and cut into slices.

2.

Pat eggplant slices dry. Heat oil in a large pan and cook eggplant slices, few at a time, until golden yellow on both sides. Drain on paper towels. 

3.

Heat 1 tablespoon of oil in a pan and saute garlic for a few seconds. Add tomatoes, including juice, and vegetable broth. Season with salt, pepper and allspice and simmer for 15 minutes.

4.

Layer eggplant slices in a baking pan and spread each layer with tomato sauce. Bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes. Remove from the oven and serve. 

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