Eggplants from the oven

Ingredients for 2 servings:

• 1 eggplant(s) (approx. 400 g)
• 1 small can of tomatoes, peeled
• 1 ball of mozzarella
• Parmesan, freshly grated
• Salt
• pepper
• Herbs of Provence
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Oven-baked eggplant

Cut the eggplant lengthwise into approximately 1 cm thick slices and brush with olive oil. Lightly brown under the hot broiler (or fry in a pan). Then place two eggplant slices side by side in an ovenproof dish. Slice the mozzarella. Drain the tomatoes, reserving the juice. Halve the tomatoes and place them on top of the eggplant. Season with salt, pepper, and Provençal herbs. Place two slices of mozzarella on top of each tomato and sprinkle with Parmesan cheese. Continue layering until all the mozzarella is used up. The last layer should be cheese. Finally, drizzle the tomato juice around the mozzarella. Bake in a preheated oven at 200°C for approximately 30 minutes. Serve with ciabatta.