How to make
Peel the eggplants, cut them into cubes, salt and let them drain of their bitterness. Rinse and put them to fry in hot oil. Successively add the chopped onion, garlic and grated tomatoes.
Once the sauce comes to a boil, add the flour and paprika, top up with some hot water, add salt and bay leaf. Simmer for 5 - 10 minutes.
Then transfer to a baking dish and bake until the sauce is slightly reduced. Sprinkle with grated cheese and put it back to crisp. Finally, when serving, sprinkle it with black pepper and finely chopped parsley.
