4 medium size eggplants
1 teaspoon chopped parsley
1 cup grated cheese
3/4 cup bread crumbs
4 eggs
4 cups water
1 1/2 tablespoons tomato paste
3 tablespoons oil
1 sprig parsley
1/2 medium onion, sliced
Peel eggplant, slice lengthwise. Soak in salt water 20 minutes. Remove fromwater and place slices in pairs. Make mixture of slightly beaten eggs, parsley,cheese, and bread crumbs. Place 1 tablespoon of this on a slice of eggplantand top with other slice. When all sandwiches are made, fry until slightlybrown. Make sauce of the remaining ingredients. Place eggplant in and boilfor 15 minutes. This finishes cooking the eggplant and thickens the sauce.