Ingredients for Paneled Eggplant with Tomato Sauce
2 eggplants Flour Egg
Breadcrumbs Ingredients for Tomato Sauce 2 – 3 tablespoons of olive oil 1 small onion 2 – 3 cloves of garlic 3 tomatoes – grated Salt Black pepper 1 teaspoon of granulated sugar ¼ cup of water Ingredients for Serving Mozzarella cheese 5 – 6 leaves of fresh basil Parmesan cheese or grated old kashar cheese
Slice the eggplants into half-cm thick rings.
Arrange them on a tray, sprinkle salt on them and remove the bitter water.
Then dry them well with a paper towel.
Put your pan on the stove, add sunflower oil and heat it.
Coat the eggplants in flour, egg and breadcrumbs respectively, add them to the heated oil and fry them on both sides.
For the sauce;
Add olive oil to a sauce pan and heat.
Add finely chopped onion and thinly sliced garlic and cook until soft.
When the onions are soft, add salt, black pepper, grated tomato and granulated sugar and mix.
Reduce the heat of the sauce and let it cook until it reaches the consistency of a sauce.
If your sauce thickens, add water and continue cooking.
To assemble;
Prepare 3 layers of eggplant on a serving plate, layering eggplant slices, mozzarella slices and basil leaves, respectively.
Then pour tomato sauce over the eggplants.
Finally, sprinkle grated parmesan cheese or aged kashar cheese and serve.