cup fresh breadcrumbs
cup grated parmesan cheese
cup finely chopped plum tomato
cup extra virgin olive oil
Tbsp chopped fresh Italian parsley
clove garlic, minced
slices (¼ inch thick) 3-inch wide eggplant
Preheat oven to 450ºF (230ºC).
In bowl, combine breadcrumbs, Parmesan cheese, tomato, 2 tablespoons (25 mL) of the oil, parsley, garlic, 1/4 teaspoon (1 mL) of the salt and pepper; set aside.
Brush both sides of eggplant slices with remaining olive oil; sprinkle with remaining salt. Arrange half of the eggplant slices on baking sheet; top evenly with bread crumb mixture. Sandwich with remaining eggplant slices.
Bake in oven, turning once, for about 20 minutes or until browned.