Choose long and firm eggplant, slice them lengthways without separating them at the top. Sprinke each slice with a little salt, let them sweat for 20 to 30 minutes (especially during the late fall when they are a little acrid). Rinse, wipe. Put the eggplant one by one into the hot frying oil, only to brown them lightly without cooking them, moving the slices apart in a fan-shaped pattern. Drain. Arrange on an ovenproof serving dish, moving them apart. Pepper. Top with the 3 halved tomatoes with the seeds removed, sprinkled generously with the crushed garlic and parsley mixed with bread crumbs. Salt and pepper. Sprinkle on a spoonful of olive oil. Bake in a hot oven for 30 minutes. A few minutes before serving, sprinkle the whole dish with the remaining crushed garlic, chopped parsley and bread crumbs.
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4 eggplant
3 tomatoes
1 or 2 cloves garlic
1 tbsp dried bread crumbs
3 tbsp parsley, chopped
salt, pepper
oil for frying
olive oil
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45
mn
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30
mn
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Eggplant, when presented in this tasty way, become a vegetable dish which can be served alone or with meat.
