In a sauce pan put heads of pealed garlic and 1/4 cup olive oil. Cook low until soft then mash garlic and add 1 bunch chopped parsley.  Put aside to cool

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Peal egg plant and cut into thin wide slices. Put on a cookie sheet and drizzle with olive oil and salt both sides. Cook 30 minutes at 350 degrees.

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Line a bread loaf pan with saran wrap. Have extra over the sides.

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Layer the egg plant then garlic oil mixture until all is used up.  Pull the plastic wrap tight and refrigerate over night.

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Next day cut into slices. It’s easier if you leave the plastic  wrap on.

Then serve by self or with salad.