Imam Bayildi (Eggplants in Tomato Sauce)

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~ Ingredients: ~ 1 kilo of medium size eggplants ~ 1 cup of olive oil ~ 4 large onions sliced ~ 1/2 a cup of finely chopped parsley ~ 5 ripe tomatoes skinned and crushed ~ 5-6 cloves of garlic sliced ~ 2 tbsp of grated cheese of choice ~ 2 tbsp of breadcrumbs ~ Salt and pepper to taste

 

~ Wash eggplants (aubergines) well and remove the little stalks. ~ Peel and make a cut lengthwise as it shows in the picture above being careful not to cut it to the other side. ~ Put some salt in the cut and place then in salted water for about 15 minutes to take the bitterness out of them. ~ After 15 minutes in the salted water you take them out and you dry them with a kitchen paper towel. ~ Heat up the olive oil and fry them to soften then until golden brown. ~ Place them in a baking pan in rows, one beside the other. ~ In the same oil you fried the eggplants, put the sliced onions to fry until they are translucent. ~ Add the crushed tomatoes, sliced garlic, chopped parsley, salt and pepper to taste. ~ Let them fry until there is no more or as little juice as possible. ~ Remove from the heat and with a teaspoon fill the eggplants where you made the cut. ~ Sprinkle with some grated cheese, breadcrumbs and some olive oil. ~ Place in a preheated oven to 350 degrees for about 30 minutes. ~ Your Imam Bayildi is ready to serve. ~ Imam Bayildi (Eggplants in tomato sauce) can be served over a bed of rice and a tabspoon of plain yogurt or can be accompanied with fries, mush potatoes or anything else you desire. ~ Good luck and bon appétit. ~ Imam Bayildi can also be cooked in the casserole. ~ Once you fill them up place them in a casserole, 2-3 tbsp of olive oil and half a cup of water. ~ Cook Imam Bayildi for about 45 minutes on low heat. ~ Either method you use to cook Imam Bayildi (Eggplants (Aubergines) in tomato sauce) will be delicious.