Mediterranean Eggplants

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7 eggplants
3 big ripe tomatoes
5 cloves of garlic
10 ounces kefalograviera (kind of hard cheese)
4 tops of fresh nutmeg or basil
nutmeg or basil
some salt

Cut the eggplants into 1-cm slices and leave them in salted water for 2 hours. After drying, flour and fry them in high temperature.

Dry the fried slices off their oil and thinly slice the tomatoes, garlic and nutmeg or basil.

Place the eggplants into a Pyrex and pour over the tomatoes and garlic. Cover them with the grated cheese and on top put the thinly cut nutmeg or basil. Leave the meal in the oven until browned.

Serve with the 4 tops of fresh nutmeg or basil.

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