Summary

Ingredients

• 1 large eggplant (s), approx. 400 g
• 1 bunch parsley
• some rosemary, fresh
• 2 tomato (s), firm
• 3 clove (s) garlic
• 50 g breadcrumbs
• 60 g parmesan cheese
• salt and pepper
• 7 tablespoon olive oil

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Instructions

1. Preheat the oven to 200 degrees.
2. Wash the eggplant and cut into 1 cm thin slices. Salt, pepper and place on an oiled baking sheet. Core the tomatoes and dice them very small, squeeze the garlic. Finely chop the parsley and rosemary.
3. Mix all ingredients with the remaining oil, season with salt and pepper and spread on the aubergine slices. Bake in the oven at 180 degrees for about 25 minutes until the topping is browned.
4. The cuts can be eaten lukewarm or cold.