Directions
- 1Cut the eggplants into thin slices.
- 2Season the eggplant slices with salt.
- 3Let the eggplant slices soak.
- 4Dry the eggplants with paper towels.
- 5Fry the eggplants until they are browned on both sides.
- 6Place a layer of eggplants in the pan.
- 7Chop the onion finely.
- 8Chop the garlic finely.
- 9Fry the onion and garlic in a pan with olive oil.
- 10Add canned tomatoes.
- 11Season the tomato sauce with black pepper and Italian seasoning to taste.
- 12Fill the pan by alternating a few layers of eggplants, tomato sauce and grated Parmesan.
- 13Crack two eggs, season with black pepper and mix.
- 14Pour the eggs into the pan.
- 15Bake for 30 minutes.
Ingredients
- 2 pc eggplants
- 3 g salt
- 30 ml olive oil
- 1 pc onion
- 2 cloves garlic
- 400 g canned diced tomatoes
- 2 g black pepper
- 2 g italian seasoning
- 80 g parmesan
- 10 ml olive oil
- 4 g salt
- 2 pc eggs
Equipment
knifebaking dishpaper towelsfrying panspatulacan openerwhiskbowl
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