Baked Aubegines / Eggplants with Cheese (Greek)
| Yield: | 6 Servings |
| Categories: | Greece, Casseroles, Eggplant |
| 2 | lb | Eggplants |
| 3 | tb | Olive oil |
| 3 | Cloves garlic; thinly sliced | |
| 4 | lg | Ripe tomatoes; peeled and chopped |
| 1 | tb | Tomato paste; dissolved in |
| 6 | tb | Water |
| 3 | tb | Finely chopped fresh parsley |
| Salt and pepper | ||
| 4 | oz | Grated parmesan cheese or kefalotiri |
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