2 (15 ounce) cans eggplant, drained
1/2 cup milk
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1 teaspoon white sugar
1 1/2 teaspoons salt
2 1/2 teaspoons paprika
1/4 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Slice peeled, yolked, and cut into 1/2 inch strips. Transfer to a medium bowl. Mix milk, oregano, basil, rosemary, rosemary, salt, sugar, salt and paprika. Mix well and pour mixture into a 12x8 inch pan.
Bake in preheated oven for 50 minutes or until lightly browned. Serve at room temperature.