Papeton of Eggplant and Crushed Tomatoes Recipe

Ingredients:

• 2 large eggplants, sliced
• 2 teaspoons salt
• 2 cups crushed tomatoes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil leaves

Instructions:

1. Preheat your oven to 375°F.
2. Sprinkle salt on the eggplant slices and let them sit for 30 minutes.
3. Meanwhile, you can prepare the sauce: Heat the olive oil in a pan, add the minced garlic, sauté for a few seconds, and add the crushed tomatoes, black pepper, and salt.
4. Simmer the sauce for 15-20 minutes while stirring occasionally.
5. Rinse the salt off the eggplant and pat dry with a paper towel.
6. Grease a 9×13-inch baking dish with oil and arrange eggplant slices evenly.
7. Pour the tomato sauce over the eggplant slices, and sprinkle with grated Parmesan cheese.
8. Bake in the preheated oven for 30 minutes, or until the top is golden brown and bubbly.
9. Serve hot, garnished with chopped fresh basil leaves.

Verdict:

This papeton is a delicious and healthy vegetarian option that will leave you feeling satisfied. The eggplant is tender and flavorful while the crushed tomatoes and Parmesan cheese add to the deliciousness.

Serving Suggestions:

Serve this papeton as a main course with a side salad or some crusty bread. It can also be served as a side dish with grilled chicken or fish.