If friend we adopt the eggplant as if it were meat in times of crisis but the truth is very tasty and nutritious if like I recommend you try it in parmesan. Cook the tomatoes and then put them in a blender with a little olive oil, oregano and spices to your liking with crushed garlic. Afterwards, the aubergines should leave them for 5 hours with water, vingra and a touch of sugar so that they can boil the love that aubergines usually have. When making these processes the aubergines are fried, overflowing with bread crumbs and flour with parmesan cheese and you make layers as if you were making a pastiche. A layer of sauce with more extra Parmesan cheese and another layer of aubergines already fried at the end you take it to the oven and you will see how tasty they are