Title: Baked aubegines / eggplants with cheese (greek)
 Categories: Greece, Casserole, *new import, Eggplant
      Yield: 6 Servings
 
      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
 
  Peel eggplant, leaving stripes of skin, cut into 1/2 inch slices.
  Sprinkle with salt and drain in collander.
  
  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, saute 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 oilive oil on top and add
  grated cheese. Bake for 30 minutes until brown.
  
  The book was about Greece - first halve travel; second half recipes.
  MELITZANES STO FOURNO serves 4 to 6.
  
  Recipe