EGGPLANT PARMIGIANA RECIPE

Eggplant is a herbaceous plant, 30 cm to just over a meter high. The flowers are purplish or white and large. The fruits are large, elongated or round berries, normally black and edible only after cooking. Yes the "aubergine" is a fruit!

Ingredients:

- Aubergines (6/7)

- Eggs (2)

- Parmesan cheese

- Fry oil

- Tomato sauce (700 gr)

- Onion to taste

- Basil to taste

Preparation:

- Cut the aubergines into slices and put them to "purge" with salt (arrange the aubergines cut in a colander by putting salt between the layers, this procedure is used to remove the excess vegetation water) while preparing the sauce with onion oil salt and basil.

- At this point take the aubergines and squeeze them gently and start frying them in hot oil.

- When the aubergines are ready put them in an oven dish alternating layers with tomato sauce and beaten eggs finished with grated cheese.

- Cook in the oven at 180 degrees for 30 minutes.

Bon Appétit!