Slice the eggplants into 1.5 cm/ 0.6 inches. Place them in a colander and sprinkle them with salt. Leave to stand for half an hour, rinse shortly and dry thoroughly on kitchen paper.

Heat 3 tablespoons of the oil in a large cast-iron skillet or a large non-stick pan. Fry half of the eggplants, in one layer, for about 3 minutes on each side or until nicely golden and pretty soft. Remove from the pan. Add the other 3
tablespoons oil to the pan and fry the second batch of eggplant slices. Remove from the pan as well.

Grate the garlic cloves. Add them to the pan, stir once quickly. They will not need more time as the pan is already so hot, you don't want to burn them.

Immediately add the tomato sauce, water, tomato paste, and some salt and pepper to taste. Stir well to dissolve the tomato paste and arrange the eggplant slices back into the pan.

Spoon some of the sauce over them, very gently, so that they are covered in sauce. Take care not to break them. Turn the heat down to medium-low and cover the pan with a lid.

Cook gently for about 10 minutes, remove the lid, and continue cooking for another 5 minutes to allow the sauce to thicken a little. Stir a couple of times in between, but very gently.

Sprinkle the dish with the chopped parsley and serve with bread or potatoes.