How to make
Cut the eggplants into slices, sprinkle with a little salt and leave them for 30 min.
Wash them with cold water and dry them. Roll in flour and fry on both sides until golden. Take them out into a plate.
In the same oil, saute the finely chopped onions (if needed add a little more oil).
Grate the tomatoes. Pour them into the pan with the onions, add the sugar, salt and oregano. Stir periodically until the liquid evaporates and the dish is left in just oil.
In a shallow plate, serve pieces of eggplant with tomato sauce poured on top and sprinkled with finely chopped parsley.
