Ingredients
300g of tomatoes (1 can)
2 tablespoons of olive oil (30 ml)
1 garlic
1 teaspoon of oregano
2 medium eggplants
1/4 cup parmesan (30 g)
Mozzarella
1/2 cup milk (120ml)
2 eggs
Flour
1 teaspoon dried basil
grated bread
Preparation :
1. In a medium skillet, heat the olive oil and add 1 crushed garlic clove. Pour the canned tomatoes and cook the sauce for 10 minutes.
2. Cut the eggplants and warm them in the microwave for 5-7 minutes on high heat, cool.
3. Beat eggs and milk.
4. Place a spoonful of sauce on an eggplant and add a slice of mozzarella.