Baked bread and eggplant: the delicious recipe to reuse stale bread!

INGREDIENTS
2 eggplants
Salt
Flour
Oil for frying
1l (4 1/2 cups) of tomato sauce
Stale bread
80g (1 cup) of parmesan
400g of mozzarella

METHOD
1. Cut the eggplants lengthwise and transfer them to the plate. Season with salt and set aside.
2. Cover the eggplant slices with the flour and pass them to the pan with hot oil. Fry for a few minutes and set aside.
3. Dip the stale bread slices in the tomato sauce. Spread a tablespoon of tomato sauce on a high-sided pan and arrange the bread slices.
4. Sprinkle with parmesan cheese, add the piece of fried eggplant, and spread the spoon of the tomato sauce. Sprinkle again with parmesan and add the piece of mozzarella.
5. Repeat the process one more time and as a top layer sprinkle the parmesan and add the piece of the mozzarella on each slice.
6. Transfer to the oven and bake at 190°C/374°F for 20 minutes.
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