Parmedjana from aubergines

First we deal with eggplant. Peeled, cut into semi-circles, for 15 minutes Ingredients:

• Eggplant - 2 pieces
• Tomatoes - 500 Grams
• Cherry tomatoes - 100 Grams
• Garlic - 3 Teeth
• Flour - 1 Glass
• Eggs - 3 pieces
• Parmesan - 50 Grams
• Mozzarella cheese - 300 Grams
• Sunflower oil - 50 milliliters
• Basil - 2 Teaspoons
• Salt, black pepper - - To taste

Instructions

First we deal with eggplant. Peeled from the peel, cut into semi-circles, for 15 minutes soaked in water, then we take it, dipped first in flour, then in a beaten egg, and fry in vegetable oil until golden brown. In another pan 5 minutes fry finely chopped garlic, then add to it diced tomatoes and simmer for another 15 minutes. In the end, add salt, pepper and basil. We take the form for baking, stele it with parchment and lubricate with oil. Lay out a layer of tomato sauce from a frying pan, a layer of eggplant, a layer of grated cheese and a layer of mozzarella. Bake for 15 minutes at a temperature of 170 degrees. Done!

Servings: 5-6