Stuffed Eggplant - cooking recipe

Ingredients

8 small eggplants
3 garlic cloves, sliced
1 can anchovy fillets
Romano cheese, small slivers
1/3 c. olive oil
fresh parsley
2 cans Hunts or Del Monte tomato sauce
black pepper
salt
basil

Preparation

Make 3 slits lengthwise in each eggplant.
In each slit, put half slice of anchovy, a sliver of cheese, slice of garlic and small sprig of parsley.
After all eggplants are stuffed, heat oil in a large saucepan and brown eggplants on all sides.
Place the eggplants in saucepan after all are browned and pour tomato sauce over eggplants.
Sprinkle some black pepper, some basil and salt in sauce and let simmer until tender, 30 to 40 minutes.
The tomato sauce can be poured over cooked rice or noodles.
If you like to dunk, Italian bread dunked in the sauce is just fine!