A crispy, cheesy eggplant dish with a rich tomato sauce
Ingredients
2 medium eggplants, sliced
300g (1 can) tomatoes
2 tbsp (30ml) olive oil
1 garlic clove, crushed
1 tsp dried oregano
1 tsp dried basil
¼ cup (30g) grated parmesan
Mozzarella, sliced
½ cup (120ml) milk
2 eggs, beaten
Flour, for dredging
Grated bread (or breadcrumbs), for coating
Oil, for frying
Salt & pepper, to taste
Instructions:
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