MATERIALS

1 pound eggplants

4 large onions, chopped

3 cloves garlic

3 cups olive oil

1 can tomatoes and 1 tablespoon tomato paste

or 3 fresh tomatoes and 1 tablespoon tomato paste

4 fresh tomatoes sliced

1/2 bunch parsley

salty cheese

Salt and pepper


RECIPE

- Tear the eggplants along without the split.

- Put them in a bowl with water and salt for half an hour so they won't drink later the oil when they fried.

- Then drain and fry in half the olive oil.

- After all fried in the same oil fry the onion.

- Add the garlic, the tomatoes, the parsley and 1 cup water and let them all boil until they are left with their oil.

- Season to taste.

- Place the eggplants in a baking pan and fill in with the sauce.

- Pour over the remaining olive oil.

- Place the slices of tomatoes on each eggplant and sprinkle with the salty cheese.

- Bake in moderate oven for 1 hour.