Eggplant eggs
Instructions
Wash and cut into slices the Eggplant; Let them drip dry for half an hour from bitter spolverandole water with coarse salt.
In an oiled Pan pour thinly chopped onion, then sprinkle over Eggplant drain.
Season with salt, pepper and seasoned with oil.
Put on the fire and after ten minutes add the tomatoes washed away seeds and shredded.
Check the salt and bring to a cooking; a few minutes before turning off, pour over Eggplant beaten eggs; just have curdled, brought to the table.
Serve with slices of bread and a green salad.
