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Baked eggplants (2)


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For 4 people:
2 eggplant
1 bunch of parsley
6 tablespoons breadcrumbs
2 tablespoons extra virgin olive oil


Wash and cut the eggplant into 1 cm thick round slices.
Salt generously and leave to drain in a colander for at least half an hour.
Rinse them off the excess salt, drain and roll in the breadcrumbs in the breadcrumbs.
Cook in the oven for 20 minutes at 180° C and when cooked season with chopped parsley and extra virgin olive oil poured.

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(Thanks to Valentina B.)

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