How to cook
Start preparing this delicious recipe by washing the eggplant thoroughly.
Remove the stems and cut into rounds leaving the skin on. The skin is thin and gets crispy when fried.
Soak the eggplant slices in cold, salted water for 30 minutes.
Wash the tomatoes and shred them.
Saute the onion flakes in olive oil.
Add the tomatoes and cook, until they soften and the juices evaporate.
Chop the garlic finely and add it to the tomato sauce.
Season with sugar and salt.
Keep cooking for 10 minutes.
Set aside and sprinkle with finely chopped parsley.
Strain the eggplant rounds.
Dip in very cold water, roll in flour, again in water and last in flour.
Fry in hot oil and arrange on a plate with kitchen roll, to absorb the ecsess fat.