How to make
Peel the eggplants, then cut them into strips and season them with salt, then leave them for about 15 minutes to release the bitterness.
Cut the tofu into a squares. Cut the gouda into strips.
Put the gouda on the eggplants first, then the tofu and roll up the savory rolls.
Pierce them with toothpicks.
Beat the eggs in a bowl, put the flour in a second bowl and place the breadcrumbs in a third bowl.
Roll the eggplant rolls first in flour, then in beaten eggs and then in breadcrumbs.
Put them directly in the heated oil and fry them on all sides. The eggplant is ready when it turns golden in color.
Place the eggplant rolls with tofu and cheese onto kitchen paper, so that it can absorb the excess fat.
