"Melitzanes Me Skortho" - Eggplant With Garlic Sauce

1. 1

   Wash eggplants; remove stems and cut into 1/2-inch thick slices.

2. 2

   Sprinkle with salt and let them stand for 30 minutes or longer.

3. 3

   Rinse and squeeze out the water.

4. 4

   Fry in oil until both sides are light brown, adding more oil if necessary.

5. 5

   Lay the fried pieces on absorbent paper in layers.

6. 6

   Slice fresh tomatoes in a pan with a little oil.

7. 7

   Add the crushed garlic and cook until thick.

8. 8

   You can use either tomato paste or tomato sauce. Put layers of eggplant and sauce in a casserole or dish. Refrigerate and serve warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.