• 1 purple Italian eggplant
• 2 tsp salt
• olive oil
• 2 cloves garlic, crushed
• 1 tsp of oregano
• hint of cinnamon
• 1 cup tomato sauce
• 1 handful Parmesan cheese for the top
• yogurt
• scallions

1. Wash and thinly slice an eggplant. I use a serrated bread knife to make the slices thin but not paper thin. The slices should be about 1 cm thick.
2. Salting the eggplants. Sprinkle some salt on the eggplant slices and leave on for 30 minutes.
3. Wash the slices off with cold water and place them on a colander. Wait until the water drips down. You can also dry them with a towel but honestly I never do and they come out fine.
4. Heat up a large frying pan on low medium heat. Add olive oil and a pinch of salt. Be careful, olive oil burns easily as it has a low boiling point. Add the slices. You will most likely have to add more olive oil as eggplant loves to soak it up. Cook for about 10-15 minutes on each side or until they are slightly brown and soft. I keep turning them to make sure they don’t burn.
5. Add garlic and mix for 1 minute. Add the tomato sauce and oregano. Mix.
6. Sprinkle parmesan cheese and ground cinnamon on the top.
7. Serve warm with yogurt and scallions.

enjoy!