Preparation

This dish is best prepared at least few hours in advance. after slicing the aubergines season with the salt and set aside for 10 minutes and drain any water. according to the original recipe, dip each slice in the flour and fry in a saucepan. you can also use a deep-fat skillet. or you can just grill them for 5-10 minutes each side after brushing them with little oil. go to cool off.
For the tomato sauce, heat little oil in a saucepan, add half of the crushed garlic and stir, add the can of tomatoes and the simmer until the sauce has thickened, add the rest of the garlic and season with the salt and the Pepper. Take out the hob and add the chopped parsley.
On a plate arrange a layer sauce followed by a layer of eggplants. cool in a refrigerator for few hours or just serve.

Ingredients

  • medium aubergines (cut in thin slices),
  • frying oil, gr 50-80. of plain white flour,
  • 1 can of chopped tomatoes,
  • 2 cloves of garlic (crushed),
  • chopped parsley.