Eggplant Casserole

A while ago a friend of mine , Edith , had us for dinner at her place. She made this awesome eggplant casserole. I somehow forgot to ask her for the recipe and decided to reproduce it. It didn't turn out like hers exactly but it's still very tasty!
The most difficult thing about this blog is having to give exact measurements. I usually add spices and seasoning by feeling. But from experience I know that some people can't cook if they don't have the exact amount of what they need. So whenever I want to post a recipe I have to cook in order to be able to give exact measurements. I don't complain all the extra work is worth it because I enjoy to share with you guys some of my recipes.

P.S. It's very important to soak the eggplants in water especially if you have some kidney issues. They have some sort of juice which plays the role of an irritant for the kidneys. Eggplant is a nightshade plant therefore quite acidic. To avoid the acidic effect it's necessary to soak it in cold water.

2 eggplants
4 cups tomato sauce
6 garlic cloves chopped
2 Tbsp. fresh basil chopped
2 Tbsp. fresh oregano chopped
3 sage leaves chopped
10 sprigs of rosemary  about an inch long, chopped
2 Tbsp.olive oil , extra virgin
2 Tsp. sea salt
2 cups Parmesan, shredded

Slice eggplants lengthwise and soak in cold water for an hour. In a separate bowl combine tomato sauce with fresh herbs, garlic,  salt and mix well. Put on bottom of a casserole olive oil and slices of eggplant to cover bottom, cover with tomato mixture and add another layer of eggplant, cover again with tomato sauce and so on until you finish with tomato sauce. Bake on 400F for approx. an hour or until water evaporates. Remove and add the shredded Parmesan. Bake for another 5-10 min.