Recipe courtesy of Along Came Mary Productions
Total:
45 min
Active:
10 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 375 degrees F.

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Provencal Tomatoes

Recipe courtesy of Melissa d'Arabian

Provencal Tomatoes

Recipe courtesy of Ina Garten

Beef Provencal

Recipe courtesy of Food Network Kitchen

Provencal Salmon

Recipe courtesy of Wolfgang Puck

Scallops Provencal

Recipe courtesy of Ina Garten

Tuna Provencal

Recipe courtesy of Food Network Kitchen

Artichokes Provencal

Recipe courtesy of Food Network Kitchen

Swordfish Provencal

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.