Instructions

1. Peel and slice eggplants. Dip the slices into the flour and then into well beaten eggs. Fry in oil until brown. Remove from pan and remove oil from pan and then place the eggplants back in the pan ( a deep skillet is recommended). Skin the tomatoes and cut into small pieces and place on top of the eggplant. Season with salt and pepper. Cook over low heat for approximately 1 hour.