Ingredients: For 6 persons: 2 eggplants, 2 eggs, flour, bread crumbs, 2 medium-sized mozzarella, grated Parmesan cheese. For the sauce: 1 bottle of tomato sauce, onion, basil, olive oil, salt and pepper. Difficulty: Easy. Preparation: 1 hour. Preparation: Peel the eggplants and cut into thin slices. Put them in a colander with salt and weight it so bitter water ditches of vegetation.
Then dry them, dip in flour, beaten egg and bread crumbs. Fry in hot oil and drain on paper towels. In the meanwhile prepare the sauce by frying the chopped onion and basil oil. Cook the tomato sauce rather than leaving it liquid. Salt and pepper to taste put. Assemble the parmesan in a baking pan with the first layer of sauce, then eggplant, more sauce, cubed mozzarella and parmesan, all until all the ingredients, ending with the mozzarella and Parmesan.
Bake at 200 degrees for 30 minutes. 
Then dry them, dip in flour, beaten egg and bread crumbs. Fry in hot oil and drain on paper towels. In the meanwhile prepare the sauce by frying the chopped onion and basil oil. Cook the tomato sauce rather than leaving it liquid. Salt and pepper to taste put. Assemble the parmesan in a baking pan with the first layer of sauce, then eggplant, more sauce, cubed mozzarella and parmesan, all until all the ingredients, ending with the mozzarella and Parmesan.
Bake at 200 degrees for 30 minutes.
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