How to make
Peel the eggplants. Cut them into long pieces 1/2″ (1 cm) thick. Put them in a colander, slightly sprinkle them with coarse salt.
Allow them to drain for about 1/2 hour. Wash them thoroughly to remove the salt and dry atop a towel. Fry them until browned, salt and place them in a container with garlic, basil, parsley, thyme and olive oil. Cut the tomatoes, put them on the heat to boil until the water boils off.
Mash them, add salt to taste and black pepper. In the dish, in which you will cook the dish, put 1 layer of the tomato mixture, then the fried eggplants and grated cheese. Repeat until you fill the dish. Roast until browned.
This dish is delicious to eat either warm or cold.
