Cheesy Eggplants in the Oven

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Yesterday I realized that daylight has started to leave us earlier. This can only mean one thing, summer starts to depart. Slowly but steady. I felt kind of sad. I have the same feeling I had during my school days. Why? Because I am going to school again. Not me of course but my son which is almost the same thing. Early morning awakening, fast breakfast, fast dressing, etc. and then in the afternoon, studying. And then again early sleep to be able to endure the long tiring winter days. These are the reasons why I feel sad. So what is the best way to banish these sad thoughts? Food of course. I had these eggplants in my fridge; lately my fridge determines what I cook and not the other way round. Meaning that I see what is in danger of deteriorating and I manage to make something with it. The same thing happened with these eggplants. So, I made this appetizer which I must say, it was very good. Just a note, you should eat it warm, so as to enjoy the melted cheese in its full.

Cheesy Eggplants in the Oven

Ingredients
4 eggplants, sliced
2 tbsp salt
½ tsp salt
½ tsp dried basil
¼ tsp dried oregano
¼ tsp Herbes de Provence
½ tsp onion powder
¼ tsp garlic powder
1 tbsp olive oil
1 tsp sugar
Pinch of green pepper
1 cup of mozzarella
½ cup parmigiano
400 gr. tomatoes chopped or tomato juice

Instructions

Put the sliced eggplants in a drainer and throw the 2 tbsp of salt. Let them stay there for 20 minutes, so as to lose their bitterness. In the meantime, prepare the sauce.
In a skillet add the tomatoes, ½ tsp salt, dried basil, dried oregano, herbes de Provence, onion powder, garlic powder, olive oil, sugar and green pepper. Let it simmer for 20 minutes.
After the 20 minutes wash the eggplant slices. Deep them in olive oil and place them in a pan. Bake them in a preheated oven until they become brown on both sides.
Take another pan oil it and place the eggplants. Above them add the sauce and above it add the cheese. Turn on the broiler and broil until the cheese takes a golden color.