Cut the eggplant in long strips. Roll in flour and fry in vegetable oil.

Prepare the tomato sauce: peel the tomatoes from the skin, place in a saucepan, add salt and simmer in its own juice (without oil) until homogeneous slurry. Add the wine.

Rectangular shape for baking grease with butter. Pour on the bottom a little tomato sauce. Place a layer of eggplant. Brush with egg whisked with salt and pepper.

Put on top of thinly sliced mozzarella. Pour a layer of sauce, sprinkle liberally with grated cheese. Continue alternating layers until you run out products. The last layer: eggplant, tomato rings, sauce and lots of grated cheese. Bake in the oven at 180 ° C for about 30 minutes.