2 lb Eggplants
3 tbsp Olive oil
3 Cloves garlic, thinly sliced
4 large Ripe tomatoes, peeled and chopped
1 tbsp Tomato paste, dissolved in
6 tbsp Water
3 tbsp Finely chopped fresh parsley
Salt and pepper
4 oz Grated parmesan cheese or kefalotiri
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Peel eggplant, leaving stripes of skin, cut into 1/2 inch slices. Sprinkle with salt and drain in colander
OVEN: 350F.
Heat oil in large frying pan. Squeeze eggplant dry. Fry for 5 minutes or until beginning to brown, adding oil as needed. Drain on paper towels. Layer slices into a casserole dish.
In fry pan, sauté garlic and tomatoes, then add thinned tomato paste; mix and cook until liquid is evaporated. Season with salt, pepper and parsley and pour over eggplant. Dribble olive oil on top and add grated cheese. Bake for 30 minutes until brown.
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