2 medium-sized eggplants
salt and pepper
1 tablespoon oil
2 cloves garlic, crushed
1 small onion, chopped
1 tomato, chopped
1/4kilo ground pork
2 medium-sized eggs
bread crumbs
parmesan cheese
oil for frying
Broil eggplants then peel. Season with salt and pepper.
Set aside.
In a skillet, heat oil and saute garlic, onions and tomatoes.
Add ground pork and cook until brown. Season to taste.
Let cool. Add one egg and cheese. Blend well.
Divide the mixture into two and spread over eggplants.
Coat with more beaten egg then dredge with breadcrumbs.
Fry until set and golden brown.
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