- 2 large Eggplants *about 600 to 700g
- Olive Oil for cooking
- Salt & Pepper
- 2-3 Ripe Tomatoes
- 1/2 cup of Perfect Italiano Perfect Bakes
- 1 tablespoon Parsley *finely chopped
Slice Eggplants about 8mm in thickness. Heat Oil in a frying pan over the medium heat, cook Eggplant on both sides until soft and nicely browned. Transfer cooked Eggplant to a plate.
Slice Tomatoes same thickness as Eggplant. Lightly oil a baking dish, arrange Tomato and Eggplant, and season with Salt & Pepper. Cover with Perfect Italiano Perfect Bakes.
Bake in the over at 200℃ for 15-20 minutes or until golden. Sprinkle with finely chopped Parsley and serve immediately, as it gets watery with time.