12 slices eggplant
3 tbsp pine nuts
2 tbsp raisins
¾ cup breadcrumbs
Allow the raisins to soften in a bowl of water.
Place the eggplant slices in a bowl of slated waterfor an hour, drain and dry. Heat oil in a pan, brown the breadcrumbs and place in a bowl with the pine nuts and drained raisins.
Place some of the mixture across the eggplant slices, fold in half and place on a baking tray, with a bay leaf between each slice. Bake at 180 ° for 10 minutes.
Serve either hot or cold, with lemon juice.