Ingredients:
3-4 eggplants,
4 tablespoons of vegetable oil,
3 tablespoons of wheat flour,
2 eggs,
1/3 cup milk,
2 tablespoons butter,
salt,
ground black pepper.
Preparation:
Wash the eggplants, remove the stem, peel, cut into slices, salt, leave under a press for 30-40 minutes to remove the bitterness, squeeze out, and dry.
Dip the sliced eggplants into the liaison and fry on both sides until golden brown.
Bake in the oven until done.
Preparation of the liaison:
Dilute flour with milk, add beaten eggs, salt, ground black pepper, mix everything.
When serving, drizzle with melted butter. Serve hot or cold.
