Ingredients: 4 servings
 

• 350 gr spiral pasta
• 1 mozzarella or string cheese
• 2 eggplants
• 2 cloves of garlic
• 1 bunch of parsley
• 400 gr grated tomatoes
• olive oil
• grated parmessan cheese (or aged kashar cheese)
• black pepper
• salt

Recipe:

• Peel and wash the eggplants then slice them into thin circles. Put them in a sieve and add salt, wait for an hour until it releases its bitter water. Meanwhile, fry the garlic in 4 tablespoons of olive oil.
• Than remove the garlic and add the diced tomatoes into the same oil.  Cook for ten minutes after adding salt and black pepper. Then add chopped parsley. Dry the eggplants and fry them in plenty of hot olive oil on both sides.
• Cook the pasta in a large pot of salted water. Add the tomato sauce after sieving. Sprinkle grated grated parmessan cheese (or aged kashar cheese). In the bottom of a ramekin, put a layer of pasta. Top with a few eggplant slices and some mozzarella or dil cheese.
• Place one layer of cheese and one layer of eggplant in turn, and continue until all the ingredients are used up.  Cook for 15 to 18 minutes in a preheated oven at 200°C after topping with grated Parmesan cheese or aged kashar cheese. You can serve it warm or hot.