Baked Eggplants in Herb-Infused Tomato Sauce

Gather your ingredients.

Wash the eggplants, slice them into rounds, arrange them in a single layer on a plate, and season generously with salt. Let them sit for 20 minutes.

Meanwhile, make the sauce. Heat the olive oil in a saucepan, add the tomatoes, and simmer over medium heat for 5 minutes.

Press in the garlic, add the thyme and rosemary sprigs, season the sauce with salt and pepper, and simmer everything together for another 10 minutes.

Remove from the heat, take out the herbs, and blend the sauce until smooth (or pass it through a sieve).

Preheat the oven to 200 °C (400 °F). Rinse the eggplants under running water and pat them dry with paper towels. Heat vegetable oil in a large skillet and pan-fry the eggplant slices on both sides until golden brown.