Takes 30 mins.

Makes 5 slices.

Ingredients

1	eggplant	firm, not mushy
	sunflower oil	vegetable oil will do too
	salt
the "sauce"
2 cloves	garlic	for the sauce
	parsley	bunch (for the sauce)
	olive oil	for the sauce

Instructions

If you feel like eating some deliciousness in the form of eggplants, go buy some nice eggplants (slightly harder, not squishy). 1. Wash the eggplants and cut the stem off (no need to peel them). Slice them eggplants lengthwise, with the slices approx. 6mm thick (so, 5 slices per eggplant more or less). I usually salt (well) each slice on both sides and then place it on another board, and then place the next slice on top of it, so I end up with the re-assembled eggplant on the other board. Leave it like that for 10 mins to release some water. 2. Put a bit of sunflower (or vegetable) oil in the frying pan and lay the eggplant slices. There should be enough oil to "sink" half of each slice, or almost cover them completely. The eggplants will soak a bit of oil over time, so you might need to add extra. Fry them on low heat for a while, 15-20 mins, possibly longer --> wait until they become completely mushy. You might feel like you want to increase the heat to speed it up, but it will not help you (they will go black and stay rubbery, so it will not be good). You need to fry them slowly and for a while. 3. While the slices are in the pan, you can make the "sauce". Chop the parsley finely, and the garlic into small cubes, and chuck it into olive oil. 4. When the eggplant slices are done, use the spoon to add the "sauce" over each slice as you place them in a container. Try it and decide if you need to add more salt. Continue until you run out of slices, making a sort of lasagna with them (row of eggplant, row of "sauce"). They can keep in the fridge for a few days for sure. Dobar tek!