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)


1/2 cup milk (120ml)

2 eggs


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.

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