White Parmigiana

Ingredients • 500 g Eggplant
• 200 g mozzarella
• Basil
• Mint
• Sage
• timo
• parsley
• oil
• Salt 
   Eggplant slice, fry in oil, drain and Peel.
Chop the herbs and make thin slices mozzarella.
In an ovenproof dish alternating slices of Eggplant and mozzarella on top slightly.
Sprinkle with chopped herbs, sprinkle olive oil and bake at 200 C for 15 minutes.