Light and Tasty Baked Eggplant: A Pleasure for the Palate and the Waistline

Ingredients:

2 large aubergines
2 tablespoons extra virgin olive oil
1 clove garlic, finely chopped
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons wholemeal breadcrumbs
50g grated cheese (optional)
Chopped fresh parsley for garnish

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