1. 2 large Eggplants *about 600 to 700g
  2. Olive Oil for cooking
  3. Salt & Pepper
  4. 2-3 Ripe Tomatoes
  5. 1/2 cup of Perfect Italiano Perfect Bakes
  6. 1 tablespoon Parsley *finely chopped


  1. 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.

  2. 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.

  3. 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.