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Eggplant Bake


2 medium eggplants
oil or butter
1 can chopped tomatoes
crushed garlic
1 onion, chopped
salt, pepper, mixed herbs
grated parmesan
1 container greek style yogurt


Slice the eggplants into thin rounds. Fry the rounds in butter or oil. (If you want to, you can dip the rounds in beaten egg before frying.) Put them aside on paper towels.

Fry the garlic and onion until browned. Add the chopped tomatoes and cook for a while. Season with salt, pepper and mixed herbs to taste.

In a square Pyrex dish, start layering the tomato mixture, the eggplants, and a scattering of grated parmesan. When you've used up all the eggplant and tomato, top with a layer of yogurt mixed with a handful of parmesan. Bake in a moderate oven until the top is golden brown.

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