Pro Loco Giovinazzo

Clean the eggplants, slice them, and sprinkle with salt. Let them sit for about an hour. Dry the eggplants, then dip them in flour and beaten egg. Fry them in plenty of olive oil. Drain the fried eggplants on paper towels and layer them in an oiled baking dish. For each layer, sprinkle with tomato sauce, grated cheese, a few basil leaves, and a drizzle of olive oil. Place the baking dish in the oven and bake for about 20 minutes.