Baked eggplants (1)

For 4 people: 2 eggplants, 3 cloves of garlic, salt, pepper, parsley, red tomatoes, capers, olive oil, oregano, curry and bread crumbs

Wash the eggplants, peel and slice them into rounds by placing them on a tray and sprinkle each layer with a pinch of salt.
In a pan, add oil and put a layer of eggplant, put shredded tomatoes, parsley, garlic, chopped, if desired, a teaspoon of capers, a small handful of salt, a pinch of oregano, a sprinkle of pepper and curry.
Make a second layer of eggplant and repeat, then add a drop of oil, sprinkle with bread crumbs and bake the whole thing with a lid, half-cooked, uncover and brown the top.