Aubergine (Eggplant) "shoes"

The title is a translation from the Greek name called PAPOUTSAKIA, which mean "little shoes". Very tasty and not really that messy to make.

• Ready In: 1 hr 20 mins
• Serves: 12-15
• Yields: 12-15 slices

Ingredients

• 3  large  round aubergines
• 3  large  ripe fresh tomatoes
• 1  dry onion, grated
•  chopped fresh parsley
• 2  lbs  firm cheese (not too spicy)
•  olive oil
•  salt and pepper

Directions

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.