Stuffed Eggplant Basilicata Style

Ingredients

• 2 small eggplants (about ½ pound each)
• Salt for sprinkling on top
• 1 large clove garlic, finely chopped
• 2 tablespoons fine dried bread crumbs
• 1 teaspoon minced fresh oregano, or ½ teaspoon dried oregano
• 1 tablespoon chopped fresh Italian parsley
• 1 tablespoon extra virgin olive oil, plus additional olive oil for drizzling on eggplants
• 1½ tablespoons finely chopped, pitted imported green olives

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