Pasticho Of Eggplant (Aubergine) (Venezuela) - cooking recipe

Ingredients

1 medium eggplant
oil
lemon
6 tablespoons flour
2 tomatoes
onion
garlic
spices
parmesan cheese

Preparation

Chop the eggplant into fine slices and place in a bowl with water and lemon juice for half an hour.
Make a batter with the egg, the flour and the spices and \"batter\" the eggplant. Fry until golden.
Lightly fry the onions and add the tomato, making a sauce.
Layer the sauce and the eggplant fritters. Cover with cheese and place in a 350 \u00b0C oven for 1/2 hour.