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Aubergine (Eggplant) "shoes"

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“The title is a translation from the Greek name called PAPOUTSAKIA, which mean "little shoes". Very tasty and not really that messy to make.”
1hr 20mins
12-15 slices

Ingredients Nutrition


  1. Wash aubergines and slice each one lengthwise. Each slice should be approx the thickness of your forefinger. Salt each side of every slice and place on a platter, setting them aside to "sweat".
  2. Peel and chop the tomoatoes. Place in a pan along with grated onion, chopped parsley, a little olive oil, salt, pepper and let to cook over low heat until sauce thickens.
  3. Add a little olive oil in a non-stick frying pan and fry each slice until tender but not too soft. Should have a light golden brown color.
  4. Place each slice side by side in a deep baking tray which has been slightly greased.
  5. Cut cheese into slices and place 1 or 2 slices, depending on how thick you have sliced it over each aubergine slice.
  6. Add 2 tbsp of sauce over the cheese and bake at 350 degrees for approx 1/2 hours.
  7. For something different, omit the cheese slices and add 1 big spoonfull of Bechamel sauce, topping it off with a little grated cheese.

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