4 medium eggplants
1 / 2 k of tomatoes
1 onion
125 g mozzarella cheese
4 tablespoons grated Parmesan cheese
2 eggs
3 sprigs basil
4 tablespoons olive oil
Sal
Pepper
Flour

Preparation

Salt the eggplant slices and drain. Chop onion and tomatoes. Cut the mozzarella. Saute the onions. Soon after, add the basil and tomatoes. Season.
Eggplant in flour breading and frying. Once fried, place as much as possible in a baking dish. Place the mozzarella on top and tomato sauce. Bake.
Beat eggs and pour over the aubergines.
Being back another layer of eggplant and repeat preparation. Grate cheese on top of it.
Bake for 20 minutes.