Ingredients Serves 6
- 2 eggplants
- 5 tbsp breadcrumbs
- Small bunch parsley
- 4 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 5 tbsp vegetable oil
- 3 tomatoes
Wash the eggplants, remove stems. Cut them into slices widthwise. Place the slices in a colander and sprinkle each layer with some salt. Press the egglpant slices with something heavy and set aside for 30 minutes.
Pour out the liquid, and pat the slices dry.
Mince 4 cloves of garlic and a small bunch of parsley.
In a small bowl combine 5 tablespoons of breadcrumbs, minced garlic and parsley, 1 tsp of salt and 1/2 tsp of ground black pepper. Mix well.
Cut 3 medium tomatoes into small cubes.
Line the baking tray with parchment paper. Take the first eggplant slice, brush some oil on each side, and roll in breadcrumbs mixture. Place on the baking tray. Repeat the procedure until all the eggplant slices are done.
Place some cubed tomatoes on top of each slice. Bake at 350F/180C degrees for 25 minuts.