Clean, wash, and cut the eggplants, tomatoes, and basil. Cut the cheese into small pieces. Fry the eggplants in hot oil.
Let the eggplants dry on kitchen paper to remove excess oil. In a baking dish, mix the eggplants with the rest of the ingredients. Keep in the fridge before serving. Plate and sprinkle with oregano.
Italia, Campania
| Energy (kcal) | 372.85 |
| Carbohydrates (g) | 1.78 |
| of which Sugars (g) | 1.78 |
| Fat (g) | 27.27 |
| of which Saturates (g) | 16.81 |
| Protein (g) | 29.5 |
| Fiber (g) | 1.31 |
| Sale (g) | 2.11 |
