Eggplant and tomatoes in bread crumbs

Ingredients for 4 people

• 4 round tomatoes (not too ripe)
• 2 garlic cloves
• 4 eggplants
• 100 gr. fine bread crumbs
• 1 small bunch parsley
• 1/2 glass olive oil 
• Salt and pepper to taste

 

After washing the vegetables, slice the eggplants in half along their lenght, slice the tomatoes in half through the middle (not through the stem).

Salt the open halves and let them sit for awhile until water  forms on the cut portions. Then with a paper towel pat them dry and place in on a over baker.

Prepare a batter of fine bread crumbs, finely-chopped parsley, salt, pepper and oil, mix well and pour over the vegetables.

Pour a little olive oil over the vegetables and a half a glass of water in the bottom of the baking pan.

Bake at 200° for about 1/2 hour.

Recipe taken from "Traditional recipes of Romagna cuisine"  Raffaelli Editore