EGGPLANT SALADS.

 Composition:
eggplant - 750 g.
egg - 3 PCs.
flour - 30 gr.
butter - 30 gr.
salt, pepper - to taste
tomato sauce - to taste
olive oil (for frying)
cheese (grated) - 100 grams.

 Method of preparation:
1. Eggplant cut into circles 1 cm thick, salt both sides and let stand for about half an hour.

2. Mix wheat flour with salt and pepper.

3. Eggs, beat.

4. In a pan heat sunflower oil. Eggplant at this time you need to get wet and roll in flour and beaten eggs, and then spread into the pan and fry on both sides.

5. To tomato sauce add spices to taste and pour half in the prepared dish.

6. Next, put the eggplant in layers, sprinkling each layer with grated cheese.

7. Then on top pour the remaining sauce, sprinkle with grated cheese, close with foil and bake in preheated oven for 25-30 minutes at a temperature of 200 C. For the last 10 min of baking foil should be removed. The finished dish spread on a plate and serve.