Greek Melanzane Imam, Melitzssnes Imam

Preheat the oven to 200 degrees.

Rinse the melanzane, cut the stalk and flower base into small pieces, cut in half lengthwise, season the cut surfaces with salt and pull for 1/2 hour. Remove the skin from the onions and cut them into thick rings – preferably with a slicer.

Remove the peel from the garlic and cut into thin slices. Rinse the parsley and chop finely.

Dab the eggplant halves and fry them on both sides in enough hot oil. Place on top in an (ungreased) baking dish (e.g. lasagna-geben).

Add garlic and onions to the rest of the bratoel in the frying pan and fry. When they are yellow, add the pizza tomatoes (uncooked) and the paradeis pulp and cook everything together for a little while.

Sprinkle in the parsley, season strongly with vegeta and freshly ground pepper. Fill the melanzane with the mixture.

If desired, sprinkle additional grated cheese evenly over the top.

Add everything left in the frying pan to the melanzane in the baking dish and pour a c water.

Bake the melanzane for 45-60 min.

Serve with pita bread.

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