Eggplant fans

Ingredients for 4 servings:

• 2 eggplant(s)
• 2 eggs
• 2 garlic cloves
• 200 g sour cream
• 350 g tomatoes
• 2 balls of mozzarella
• 4 tbsp oil, neutral
• salt and pepper
• ½ bunch parsley

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

easy to make, ideal as a small appetizer or as a side dish for barbecue

Wash and trim the eggplants, cut into approximately 0.5 cm thin slices, sprinkle with salt, and let them stand for about 20 minutes. Whisk the two eggs together, season with salt, and pepper. Heat the oil in a pan, rinse the eggplants thoroughly and pat dry, toss them in the beaten egg, and then fry them, one at a time, in the pan for about 2 minutes on each side until golden brown. Remove from the pan, place them briefly on a kitchen paper towel with both sides, and allow to cool. While the eggplant slices are cooling, chop the garlic cloves and mix with the sour cream, season with salt and pepper. Wash the tomatoes, remove the stems, and cut into thin slices. Also cut the mozzarella into thin slices. Spread each eggplant slice thinly with the sour cream, place a slice of tomato and mozzarella on top, and fold together. Add more salt and pepper to taste, if desired. Arrange the eggplants in a shingle-like pattern and sprinkle with chopped parsley.