This typical southern French recipe includes a tender layer of eggplant slices ... tomatoes with the help of your tomato peeler, cut them, and remove and discard all the internal seeds. Chop ...

and bake in the oven for about 7 minutes or until the tomatoes start to crack and the bread crumbs are crisp and toasted. Lay the eggplant slices on an oiled baking sheet, and brush with 2 ...

Top with a second eggplant slice, tomato slice and mozzarella slice. You should have 6 "stacks." Garnish with remaining Italian seasoning. Bake for 20-25 minutes or until hot and cheese is melted.

tomatoes and leave it to cook. Garnish it with basil and rosemary. 2. Meanwhile, take a plate, slice 1 bay leaf, chopped eggplant, add salt and chilli flakes to taste, vinegar, olive oil and a pinch ...

Cut 4 slits into each eggplant and slide ½ ... Meanwhile, make the ezme sauce: Halve tomatoes. Scoop out pulp and seeds and discard. Use a sharp knife to chop tomatoes very finely.