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