Eggplant cut into rings, add salt and stayed 30 minutes. Drain to the bitter water and rinse. Spread with sunflower oil and baked on a grill pan on both sides. Transfer into a fireproof container. In a pot with a little sunflower oil and water sauté the chopped onion and grated carrot. Add tomato juice, grated (very finely chopped) pepper and spices. Allow to simmer for about 30 minutes. Pour on top of the eggplants and sprinkle with breadcrumbs. Sprinkle with 1-2 tablespoons of sunflower oil and bake in a very short. Portions are served with chopped fresh parsley.