How to make
Choose thin and long eggplants, wash and cut them into slices lengthwise. Place them in a bowl of salted water and leave them for 30 minutes.
During this time, prepare your breading, by putting the sifted flour and the beaten with a fork eggs into separate plates.
Rinse and dry the eggplant slices, sprinkle them with as much salt and black pepper as you like.
Heat the oil in a frying pan over medium heat, roll each slice first in flour and then in the beaten eggs. Fry the eggplant on both sides, until it aquires a golden brown color.
Arrange the eggplants on a plate lined with kitchen paper to absorb the excess fat.
Clean the onion and grind it in a blender. Peel and grind the tomatoes in a blender. Cut the garlic into thin slices.
In a suitable pot, heat the oil and add the onion, fry for about 3-4 minutes.
Add the tomato juice and boil, until the juices have reduced and the boiling tomatoes start to spray fat. Then add the sugar and as much salt as you like and the garlic and leave it to boil for another 5 minutes.
Remove the pot from the heat, add the dried basil and oregano, stir and leave the tomato sauce covered for 10 minutes.
The breaded village-style eggplant with tomato sauce is ready.
