• 1 purple Italian eggplant
• 2 Tbsp 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 slice an eggplant. I use a serrated bread knife to slice the eggplants. The slices should be about 1 cm thick.
2. Salting the eggplants. Coat the eggplant slices with salt and leave on for 30 minutes.
3. Wash the slices off with cold water and place them on a colander. Let the water drip down and dry them with towel.
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 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!