Ingredients:

2 medium eggplants 700g

Mozzarella cheese 120g

2 medium eggs

Fresh parsley

Salt and pepper

1 clove of garlic

Flour 200g

Breadcrumbs 200g

Fry oil

Tomato puree

Grated cheese 150g

Dried oregano

Directions:

1. Roast the eggplants on the stove, then place them in a container for 15 minutes.

2. Remove the peel and stuff with mozzarella.

3. Beat the eggs with salt, pepper, parsley and grated garlic.

4. Dip the eggplants in the flour, egg and breadcrumbs.

5. Fry in hot oil.

6. Then cover with tomato puree, cheese and oregano.

7. Bake at 180° for 20 minutes.