|Parsley||1⁄2 Cup (8 tbs), chopped|
|Tomatoes||4 , thinly sliced|
|Garlic||2 Clove (10 gm), slivered|
|Onion||1 , sliced|
Slice eggplant, sprinkle with salt and pepper, and put in a colander to drain.
Weigh down with a heavy plate and let stand for 30 minutes.
Heat oil in a skillet and quickly brown eggplant slices on both sides, adding more oil as needed.
When all slices have been browned, there should be 2 to 3 tablespoons oil remaining in the skillet.
In this oil saute onion until soft and golden.
Return eggplant slices and add parsley, tomatoes, garlic, and bay leaf.
Cook over low heat for 45 minutes.