2 medium eggplants
1 teaspoon of salt
Juice from 1/2 lemon
2 cups of all-purpose flour
1 beaten egg
2 cups of breadcrumb
Oil for frying
1 can of tomato sauce
200g of mozzarella cheese, sliced
1 cup of grated Parmesan cheese
1 tomato, cut into slices
3 tablespoons of olive oil
For sprinkling
Fresh parsley, chopped
2 medium eggplants
1 teaspoon of salt
Juice from 1/2 lemon
2 cups of all-purpose flour
1 beaten egg
2 cups of breadcrumb
Oil for frying
1 can of tomato sauce
200g of mozzarella cheese, sliced
1 cup of grated Parmesan cheese
1 tomato, cut into slices
3 tablespoons of olive oil
For sprinkling
Fresh parsley, chopped
Preheat the oven to 220°C
Slice the eggplants into horizontal strips
Soak the eggplant slices in water with salt and lemon juice for 15 minutes
Drain and gently squeeze out excess liquid
Dip each eggplant slice in flour, then the beaten egg, and finally the breadcrumb
Heat the oil well and fry until golden brown
Place on paper towels to remove excess grease
In a rectangular baking dish, layer with tomato sauce, eggplant, and mozzarella cheese
Finish with the mozzarella cheese and top with grated Parmesan cheese
Distribute tomato slices, drizzle with olive oil, sprinkle with parsley, and bake until the mozzarella cheese is melted.
