Cut the eggplants into thin slices, lengthwise. Fry them in a lot of hot oil on both sides until they're golden brown. Reserve. Mix well the breadcrumbs, garlic, sauce, and salt. Arrange the eggplant slices in a baking dish, alternating with the breadcrumb mixture. Finally, drizzle with olive oil. Bake at 200°F for 15 to 20 minutes. Serve warm. Serves 6.
Cut the eggplants into thin slices, lengthwise. Fry them in a lot of hot oil on both sides until they're golden brown. Reserve. Mix well the breadcrumbs, garlic, sauce, and salt. Arrange the eggplant slices in a baking dish, alternating with the breadcrumb mixture. Finally, drizzle with olive oil. Bake at 200°F for 15 to 20 minutes. Serve warm. Serves 6.
To make the vegetable broth: combine all ingredients in a pot and simmer for 30 minutes
Remove from heat and strain
To make the soup: peel and chop the garlic
Heat the oil in a pan and lightly fry the garlic without letting it brown
Add the hot vegetable broth and soy sauce
Simmer for 3 minutes
Place this mixture in a refractory bowl and add the whole wheat breadcrumbs
When serving, beat the eggs with vinegar and add to the soup
Sprinkle grated cheese
Put the soup in the oven for about 15 minutes
Serves 5.
