Ingredients
- 450 g eggplant
- 2 eggs
- 75 g of parmesan, finely grated
- olive oil, for frying
- 1 teaspoon salt
- tomato sauce:
- 1 small yellow onion, chopped
- 1 garlic clove, finely chopped
- 500 g crushed tomatoes
- 1 tablespoon powdered sugar
- 1 pinch of black pepper
- 1 tablespoon dried oregano
- 1 teaspoon salt
For serving:
4 port. boiled rice
salad
How to prepare
- Cut the eggplant into 1 cm thick slices and place on cutting board. Salt and let the liquid settle for about 10 minutes.
- Mix onions, garlic, crushed tomatoes, sugar, salt, pepper and oregano in a saucepan. Let simmer for about 10 min. Mix to a smooth tomato sauce with a stick mixer.
- Lightly whisk together eggs and parmesan. Dry the eggplant slices dry and dip in the batter, one at a time. Place directly in a heated frying pan with oil. Fry on medium heat to fine color, 2-3 minutes per side. Serve with rice, tomato sauce, and salad.