Ingredients:

🍆 2 large eggplants (about 900 g in total)
🧂 Salt to taste
🫒 About 1,5 dl Memmas Knossos extra virgin olive oil
🧄 8-10 cloves of garlic
🍅 4-5 large tomatoes or cherry tomatoes
🌿 Fresh black pepper to taste
🌱 Fresh herbs (for example parsley, oregano, mint or meiram)
🍷 3 tbsp Memmas Knossos balsamic vinegar

Lightly sprinkle the salt over the eggplant slices in a bowl and let sit for a moment.

Heat 2-3 tablespoons of olive oil in a large, heavy-based frying pan over medium heat. Lightly brown the eggplant slices on both sides in several batches. Add more oil if necessary. Drain the slices on a paper towel.

Preheat the oven to 175 °C.

In the same pan, add the garlic and sauté for a few minutes until softened. Add the tomato and simmer over medium heat until the sauce thickens slightly. Season with salt and pepper, add vinegar. Simmer gently for 15-20 minutes until the sauce thickens.

Spread a few tablespoons of the sauce on the bottom of a medium baking dish and drizzle with a little olive oil. Place the eggplant slices in the baking dish, sprinkle with herbs and a little cheese if you like. Add a little sauce on top of each layer and continue layering until all the ingredients are used. Press the contents of the pan gently with a spatula and finally drizzle a little vinegar over the top.

Bake in the oven for about 45 minutes. Take out, sprinkle with chopped parsley and serve with feta, for example.