Eggplant Provencal

Directions

1. 1
   Preheat oven to 375 degrees F.
2. 2
   Slice eggplants and tomatoes into 1/2-inch thick slices.
3. 3
   Brush each side with olive oil.
4. 4
   Season with salt and pepper.
5. 5
   Put slices on nonstick cookie sheet.
6. 6
   Bake in oven at 375 degrees F for approximately 20 minutes or until golden brown.
7. 7
   Take peeled garlic cloves and put them in a saucepot or saute pan and cover them with olive oil.
8. 8
   Cover pot/pan with a top or aluminum foil and simmer garlic cloves until they are tender.
9. 9
   You can tell when they are tender when the tip of a chef's knife is easily inserted.
10. 10
    Allow garlic cloves to cool and set aside.
11. 11
    Place the roasted eggplant slices on a platter, top with the roasted tomato slices and garnish with poached garlic.