Cut the eggplant into discs about 1 cm thick, ranks in the pan on baking sheet, add salt and bake at 150 C with a fan about 40 minutes. Out two trays that are baked together. Flour suspended in 200 ml water, put it thoroughly with salt, pepper and parsley. The density is like a pancake. Each plate is immersed in the dough and returns to its place in the tray Bake another 10 minutes until the dough is browned. So breaded washers removed easily from the paper. Basil cut into strips. Yogurt mix with pepper and salt, put Blend garlic and olive oil, and stir until the oil is over. In a bowl, pour the sauce, put a layer of eggplant, sprinkle with basil, and back again. Ending with sauce. * The salad can be eaten immediately or the next day, by which time the sauce is received and may need to be made new. But the taste is much more intense.