PREPARATION

Wash the eggplant, then cut into slices lengthwise; place them in a bowl with cold water and salt for about an hour, then rinse and dry.

Put the flour in a bowl, and hover inside the eggplant slices, then fry them in hot oil and cook on both sides.

Drain and set aside.

In a separate bowl, beat the eggs, add the milk, marjoram and parsley and salt mixture.

Grease a baking sheet, then disponetevi eggplants and finally pour over the egg mixture and herbs.

Bake at 180 degrees and cook for about half an hour or until it becomes slightly golden.

Serve warm.