Eggplant with carrots

 1 eggplant, cut into slices

1 1/2 cups water

1 Tbsp salt

1 large carrot or 2 med carrots, finely grated

2 eggs

2 Tbsp flour, divided

1 Tbsp grated Parmesan cheese

1/4 cup fresh parsley, chopped

mozzarella cheese

oregano

Place slices of eggplant in a bowl with water and sprinkle with salt. Put a lid or plate on top and leave for 30 minutes.  Rinse the eggplant and with a knife or spoon hallow out each slice separating the rings from the inside flesh.  Cut the eggplant flesh into small pieces.  In a bowl add grated carrots, eggplant flesh, 2 eggs, 1 Tbsp flour and 1 Tbsp Parmesan cheese. Mix together. Add parsley and 1 more Tbsp of flour. Mix.

In a pan add 2 Tbsp of olive oil. Place the rings in the pan with oil. Spoon into the rings the carrot mixture.  Don't crowd the pan.  Cook unto bottoms are golden brown. Flip to other side. Sprinkle a bit of mozzarella cheese and oregano.  The cheese will begin to melt and it will be golden brown on both sides. Move to a plate with paper towels.