Eggplant in italian

Thinly chop and fry the garlic, stirring, in heated olive oil until brown. Remove from the heat, add chopped basil greens, salt, pepper. Cut aubergines along with slices about
1. 5 cm thick. Make several cross-shaped cuts from 2 sides. Thinly lubricate the baking sheet with olive oil. Dip the eggplant slices with one side in the garlic sauce and spread the sauce upstairs on the baking sheet. Bake for 10 minutes in the preheated oven, turn over the slices, grease with the garlic sauce along with the garlic pieces. Bake until cooked. Serve eggplant sprinkled with herbs.