The basis of our meals - eggplant. The dish is prepared quickly, but in several stages. A full cycle of phases - 1 eggplant and 1 egg. So the number of ingredients can easily diminish and add. I love the final bitterness of an eggplant, but maybe someone should remove the skin?

Cut off the eggplant stems and cut into slices thickness of about 0.5 cm.

Stage 1. Decoction. Boil eggplant in boiling salted water in batches of 3 minutes. Spread on paper towel to remove excess water.

Stage 2. Coat each piece in flour and spread on a pan in boiling oil. I have the pan just fits 1 eggplant.

Side is browned - turn over the eggplant. Waiting to brown the reverse side. Due to the fact that eggplant we have previously podarili the roasting process is very fast.

Stage 3. Turning back, fill the eggplants directly on the pan loose cannons with salt egg. 1 egg into the pan. The egg is grabbed - turn.

When the egg is lightly browned - turn over again and fry until it will turn brown the reverse side. It's fast.

Finely chop the dill along with the garlic. Garlic that is cut, not extruded. Rstrace - so let it be rastrac around. And a little secret for preparing flavorful herbs, who was born not in pain, but somehow by itself. I cut the garlic first, large plates, and then buried in the fennel and then cut together. Then dill and garlic infused scents, but stay dry and loose, in this case we want. Make a fragrant dressing.

Lay out the prepared eggplant in a single layer on a large plate and sprinkle the top with dill and garlic. Fry the next batch. Lay out the prepared eggplant in layers on top of each other. One layer of 1 eggplant.