Armenian Eggplant (Imam Byaldi)
3 medium eggplants
3 medium onions
3 cloves of garlic
1 15oz. can chopped tomatoes
1/4 c chopped fresh basil and parsley
salt & pepper to taste
Slice the the eggplant in 1/2″ rounds, layer in a colander, sprinkle with salt and let drain (about 20 mins.). Meanwhile, slice the onions and garlic and saute in olive oil until soft. Add the diced tomatoes and let simmer. Salt and pepper to taste. Add 3/4 of the herbs. Rinse and dry the eggplant; then saute it lightly in olive oil (or grill it until soft). Drain off some of the oil. Spoon some of the tomato & onion mixture into the baking dish. Layer on the eggplant, overlapping slices. Spoon on more sauce and make another layer of eggplant. Continue layering until you’ve used up all the eggplant. Top with sauce and sprinkle with remaining herbs. Cover with waxed paper and then with baking dish cover. Bake in 350 oven for at least an hour or until the sauce bubbles and the eggplant melts.