Brinjals Eggplant, Ceylon Style

1 Clove Of Garlic, Peeled
2 Eggplants, Peeled
3/4 Cup Bread Crumbs
3 TBSP. Grated Onion
3 TBSP. Chopped Parsley
1/8 Tsp. Powdered Ginger
1/8 Tsp. Turmeric
2 Tsp. Salt
1 Tsp. Pepper
1/4 Cup Melted Butter

Rub a casserole dish with the garlic. Slice the eggplant, lengthwise in 1/2″ slices and arrange several slices on the bottom. Combine in a bowl the bread crumbs, onion, parsley, ginger, turmeric, salt and pepper. Sprinkle some of the mixture over the eggplant slices.

Arrange another layer of eggplant, sprinkle with the bread crumb mixture and continue until all the eggplant and bread crumb mixture are used up.

Pour the melted butter over it and bake in a 350 oven for 45 minutes. This is a dish from India and Pakistan.

Source: epicurean.com