Eggplant fans with parmesan cream

Trap saucy flavours with fanned eggplant in this budget-friendly dinner idea.

Recipe «Eggplant fans with parmesan cream» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 2 eggplants, 2 x 400g btl Barilla tomato pasta sauce, 4 roma tomatoes, 3 garlic cloves, thinly sliced, 20 sprigs fresh thyme , 60ml extra virgin olive oil, 250ml water, 300ml ctn pouring cream , 70g finely grated vegetarian hard cheese or parmesan.

Ingredients:

• 2 eggplants 
• 2 x 400g btl Barilla tomato pasta sauce 
• 4 roma tomatoes 
• 3 garlic cloves, thinly sliced 
• 20 sprigs fresh thyme 
• 60ml extra virgin olive oil 
• 250ml water 
• 300ml ctn pouring cream 
• 70g finely grated vegetarian hard cheese or parmesan 

Instructions

1. Preheat oven to 200C/180C fan forced. Cut the eggplants in half, keeping the stem end intact. Place an eggplant half, flesh side down, on a work surface. Use a sharp knife to cut 6 long slits from below the stem to the base. Use your hand to press down on the slices to form a fan. Repeat with remaining eggplant.
2. Divide the pasta sauce among 2 baking dishes. Place the eggplant fans on top. Cut each tomato into 6 slices lengthways. Place a slice between each eggplant slice. Sprinkle with the garlic and thyme. Drizzle with the oil to completely coat the eggplant. Pour the water around the edges of the 2 dishes. Bake, swapping the trays halfway through cooking, for 45 minutes or until the eggplant is golden and tender.
3. Place the cream and parmesan in a saucepan. Cook, stirring, over medium heat for 5 minutes or until the cheese melts and the mixture thickens.
4. Divide the eggplant fans among serving plates and drizzle with the parmesan cream.