6 medium eggplants, peeled and sliced into 1 cm thick rounds
2 tablespoons of olive oil
1 onion, cut into thick slices
4 cloves of garlic, minced
2 cans (400g each) of crushed tomatoes
Salt to taste
1/2 tablet of beef broth concentrate
200g of brie cheese, sliced
30g of fresh thyme, chopped
3 tablespoons of butter
Oregano to taste
Fresh parsley and cherry tomatoes for garnish
6 medium eggplants, peeled and sliced into 1 cm thick rounds
2 tablespoons of olive oil
1 onion, cut into thick slices
4 cloves of garlic, minced
2 cans (400g each) of crushed tomatoes
Salt to taste
1/2 tablet of beef broth concentrate
200g of brie cheese, sliced
30g of fresh thyme, chopped
3 tablespoons of butter
Oregano to taste
Fresh parsley and cherry tomatoes for garnish
Heat a large skillet over medium heat and cook the eggplant slices in 1 tablespoon of olive oil for about 2 minutes on each side or until golden brown
Set aside
In the same skillet, add the remaining olive oil and sauté the onion and half of the garlic until softened
Add the crushed tomatoes and season with salt
Let it simmer for 40 minutes or until thickened
Strain the sauce through a fine-mesh sieve and set aside
Preheat the oven to 250°C
In a baking dish, arrange six eggplant slices and top each one with brie cheese slices
Sprinkle the chopped thyme over the top and repeat the layers, finishing with an eggplant slice
Bake for 15 minutes or until the eggplant is tender
In a saucepan, heat the reserved sauce over low heat
Stir in the butter and sprinkle with oregano
Pour the warm sauce over the tortino, garnish with fresh parsley and cherry tomatoes, and serve.
