Baked Eggplant

1 kg eggplant;
2 middle-sized tomatoes;
7-8 tablespoons vegetable oil;
5-6 big cloves of garlic;
1 cup water;

Peel and slice the eggplant on thin slices. Put salt and leave for 30 minutes to strain off. Slice the tomatoes on thin slices and the garlic cloves lengthwise. Stir all the products in vegetable oil and pour in a tray. Spread out equally and pour the water. Bake on second level of the oven at maximum temperature then lower to 200 degrees Celsius(392 Fahrenheit). Serve with sliced on fine pieces parsley.

Bon Appetit!