Baked eggplants


1 kg of aubergines
2 cloves of garlic
ground bread

The small and tender aubergines are chosen, peeled and cut in half.

They are put in water and salt for half an hour. After that time they are drained and dried with a cloth.

After sautéing them in a frying pan with oil, they are transferred to a source, where they are sprinkled with ground bread mixed with parsley and minced garlic.

They are drizzled with the same oil used to sauté them and put in the oven until golden brown.

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