Prepare a container with breadcrumbs, another container with lightly beaten egg. Peel the eggplant and slice it into large pieces. Dip each slice in the egg, coat it with the breadcrumbs until well breaded, and fry them.
In a skillet, sauté the chopped garlic, onion, and red bell pepper with the herbs. When the onion is tender, add the canned tomatoes and the fresh tomato cut into large pieces. Cook over high heat for 3 minutes and then lower the heat. Simmer for 15 minutes.
If the sauce dries out, add a little water. Season with salt and pepper.
Arrange the eggplants in a baking dish, pour the sauce over them, and sprinkle with grated mozzarella cheese. Bake for 10 minutes at high heat or until the cheese is golden. Serve and sprinkle with parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?