How to make
Cut the cleaned eggplants lengthwise into slices 1/2″ (1 cm) thick, salt generously and leave them to sit for 20 minutes in a dish at an angle. Then, wash and dry them.
Roll them in flour and fry in preheated oil. Then in the same oil, add the cleaned and finely chopped or grated tomatoes. Allow to boil for 10 minutes and add the eggplants.
Season with finely chopped parsley, crushed garlic, ground black pepper and salt to taste.
