Here is how prepare them, following my mom's instructions.
Ingredients:
1 firm, long eggplant
extravirgin olive oil
capers
sundried tomatos
dried oreganum
garlic
fresh parsley
salt
balsamic vinegar
Slice the eggplant in thin rounds and form a layer in a colander.
Sprinkle with salt and let them rest for 1 hour so that water will
come out.
Dry sliced eggplant with paper towel, brush them with oil and roast
both sides on an electric griddle till soft and browned.
Remove from griddle and dispose the slices on a tray forming a layer.
Add some more olive oil and sprinkle with salt, oreganum, capers,
sundried tomatos and chopped garlic.
Before serving add a spritz of balsamic vinegar and chopped parsley.
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