PREPARATION

Wash the eggplant and cut into slices not too thin, lengthwise, then put them in a bowl covered with a layer of salt and leave about 2 hours so as to lose the vegetation water rather bitter; after this time, rinse, squeeze gently, pat dry and fry in olive oil then drain them and let them dry on a paper towel.

Cut the mozzarella into slices about 0.5 cm and put on half eggplant slices; Lie down a basil leaf and cover with the remaining eggplant slices.

Beat the eggs in a bowl with a pinch of salt, pass the eggplant sandwiches in flour and then in beaten egg then fry in hot oil on both sides until golden will be.

Let dry again on a sheet of absorbent paper and serve hot.