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- 3
eggplants, sliced
- 1 jar
basil tomato sauce
- 2 eggs,
beaten
- 1 cup
flour
- olive
oil, to fry
- 150gr Parmesan cheese, grated
- onion,
finely chopped
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In
saucepan over medium heat, sauté onion in olive oil until
translucent,
add jar tomato sauce and simmer for 10 min.
Rinse eggplants in eggs and press flour on both sides. Fry slices,
organize
them in layers, first tomato sauce then Parmesan.
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Tip: You can eat it hot or cold, with bread or white rice
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Dip
eggplant slices in beaten eggs and fry them in olive oil until golden
brown.
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