Preparation Time - 40 Minutes Ingredients 2 large organic eggplants, or 3 medium 10 ounce of can crushed tomatoes Sierra oil dried oregano, to taste dried parsley, to taste sea salt, to taste
Preheat
the oven to 500 degrees. Wash the eggplants, and slice them into rounds
1/3 inch thick. Put a layer of aluminum foil over a large baking dish,
and arrange the slices in one layer on the foil, salt them well, and
then spread two teaspoons of oil onto each slice (one teaspoon for
small slices). Spoon about a tablespoon of tomatoes onto each one, and
spread it evenly. Salt them again, and sprinkle on the parsley and
oregano. Drizzle a small amount olive oil on top, and bake for 15 - 20
minutes. This dish can be served either hot or at room temperature.
