Finely chop the basil, parsley and garlic and mix with the breadcrumbs and olive oil to a crumbly mass. Cut the aubergines into slices as thick as your thumb, place on a greased baking sheet and brush with the herb mixture. Put the baking sheet in the oven at 180 ° C for 35-40 minutes. The eggplants can be served warm or cold.
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