Ingredients: 750 g of egg-plants Salt 8 table spoons of olive oil

Ingredients:
750 g of egg-plants
Salt
8 table spoons of olive oil
?? bunch of parsley
2 garlic cloves
Freshly-ground pepper
400 g of fresh goat cheese
2 table spoons of white wine vinegar
2 twigs of basil
Cooking:
Wash egg-plants, wipe dry and cut in small circles about ?? cm thick. Sprinkle with salt and leave in water in colander during 15 minutes, turning them from time to time.
Wipe egg-plants using paper tissues. Heat 6 table spoons of olive oil in a cast-iron frying pan.
Fry egg-plants circles from two sides. Take out ready egg-plants, allow oil flowing down on paper tissues and cool down a little.
Rinse parsley, and dry, shaking. Peel off garlic cloves. Chop everything small.
Place egg-plants circles on 4 fireproof plates. Strew them with parsley and garlic.
Cut goat cheese in thin slices and place on egg-plants. Sprinkle cheese with olive oil and pepper thoroughly. Bake in an oven (200?°C) during 5 minutes.
Take out from oven, sprinkle with wine vinegar, decorate with basil leaves and serve hot.
One portion contains 530 kilocalories.