Fried eggplant with tomato sauce

Ingredients for 2 servings:

• 2 large eggplants
• Salt
• lots of olive oil
• 2 eggs
• 1 can tomato sauce
• e.g. salt and pepper
• 1 pack of grated Gouda

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

vegetarian, vegan possible

Preheat the oven to 180°C (top/bottom heat). Slice the eggplant and place them on a cutting board. Sprinkle salt on each eggplant slice. Wait a moment until the eggplant begins to ooze. Dab any excess liquid with a kitchen towel. Then pierce the eggplant pieces with a fork. Whisk the eggs in a bowl. Add a finger-thick amount of olive oil to a pan and heat over medium heat. Dip each eggplant slice in the egg for about 10 seconds, then place it in the pan with the hot oil. Place as many slices as possible in the pan and, if possible, cover the pan. Brown the eggplant on both sides. Then place the slices on a plate and lightly pat off any oil. Place all of the fried eggplant slices on a baking sheet lined with parchment paper and drizzle with tomato sauce on each slice. Season with salt and pepper to taste. Sprinkle with grated Gouda cheese. Now place the eggplants in the preheated oven until the cheese is slightly browned. Enjoy this low-carb dish without pasta, or with pasta if you prefer. If you omit the cheese, the dish is vegan.