Sardinian Baked Eggplants (Sardinia)

Vegeterian

Ingredients

Eggplants - 6 medium sized

Salt

Soft breadcrumbs - 2-3 tbsps

Pepper

Garlic, finely chopped (optional) - 1 clove

Basil, finely chopped - 2-3 sprigs

Parsley, finely chopped - 3-4 sprigs

Ripe tomatoes, peeled and thinly sliced - 3 large

Olive oil  -1/2 cup

Wash the eggplants and cut them in half lengthwise. Sprinkle with salt and leave to drain for 1 or 2 hours in a colander, or on a plate set at an angle. This will rid them of their somewhat bitter flavor. When ready to cook, wipe them completely dry and make short but fairly deep incisions in the cut surface of each half with the point of a sharp knife.

Mix the breadcrumbs with a pinch of salt and pepper, the garlic if used, and herbs. Spread a little of this mixture on each eggplant half, pressing it well into the cuts. Arrange the eggplants cut side up in a baking dish and cover the tomato slices. Pour the oil over the top and bake in a moderate oven (375F) for 45 minutes, or until the eggplants are tender, basting them frequently with their own liquid.

Serve either hot or cold. 

Serves 6