1 large eggplant
1/4 cup whole milk
1/4 cup grated Parmesan cheese
2 tablespoons tomato sauce
100 g mozzarella cheese slices
2 teaspoons chopped fresh parsley
1 egg, lightly beaten
1/4 teaspoon ground black pepper
1/4 cup white wine (dry)
1/4 teaspoon dried oregano
1 cup all-purpose flour
1 sprig of rosemary, chopped
1 minced garlic clove
1/2 teaspoon salt
1 large eggplant
1/4 cup whole milk
1/4 cup grated Parmesan cheese
2 tablespoons tomato sauce
100 g mozzarella cheese slices
2 teaspoons chopped fresh parsley
1 egg, lightly beaten
1/4 teaspoon ground black pepper
1/4 cup white wine (dry)
1/4 teaspoon dried oregano
1 cup all-purpose flour
1 sprig of rosemary, chopped
1 minced garlic clove
1/2 teaspoon salt
Peel the eggplant and cut it into small cubes
Beat the egg with white wine
Dip the eggplant cubes in the egg mixture and coat them with flour
Fry for 10 minutes or until golden brown
Remove from heat, but do not let cool
Combine tomato sauce, parsley, oregano, rosemary, and salt in the oil remaining in the skillet
Simmer over low heat for 15 minutes, stirring constantly
Assemble alternating layers of eggplant, Parmesan cheese, and mozzarella cheese
Moisten with a casserole dish, finishing with mozzarella
Bake at moderate oven temperature for 30 minutes
Serves 6.
