Eggplant (hazilim) and Tomato

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 the pan and then place the eggplants back in the pan ( a deep skillet is recommended). Skin the tomatoes, cut them into small pieces, and place them on the eggplant. Season with salt and pepper. Cook over low heat for approximately 1 hour.