Summary

Ingredients

• 1 large eggplant (s)
• 3 large tomato (s)
• 2 cloves garlic
• 1 stalk parsley
• 1 large egg (s)
• a bit salt
• 2 tablespoon mayonnaise

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Instructions

1. Cut a large aubergine into approx. 1 cm thick slices, season with salt, leave to stand for 10 - 15 minutes.
2. Whisk an egg well, add a little salt.
3. Heat some oil in the pan. Dip the eggplant well into the egg mixture and fry in the oil on both sides until golden. Take out and let cool.
4. Squeeze some garlic onto each aubergine slice with the garlic press and distribute it, then smear some mayonnaise and then top with tomato slices. Salt and decorate with parsley.