Tuscan Baked Eggplant with White Beans | Silky Vegetable Gratin

Preheat the oven to 200 °C. Wash the eggplants, trim the ends, then slice them lengthwise or into rounds about 1 cm thick.

Place the eggplant slices on a baking sheet lined with parchment paper, brush them lightly with 2 tablespoons of olive oil, and sprinkle with a little salt and pepper. Bake for 20 minutes until tender and lightly browned.

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the finely minced garlic and chopped fresh rosemary, then sauté for 1 minute until fragrant.