Eggplant mille-feuille

(Preparation) Cut the eggplant into 4 equal parts lengthwise without removing the stem, sprinkle with salt and place on a colander.

After about 30 minutes, dry thoroughly with kitchen paper and deep fry in oil heated to 170-180°C until golden brown

Pour lemon juice over the eggplants and 3mm sliced ​​tomatoes, and sprinkle with salt and pepper.

Arrange the tomatoes on top of the eggplant slices. (Place 3 slices of tomato on 1 slice of eggplant.)

On top of that, place thinly sliced ​​mozzarella cheese, basil, anchovies, and thinly sliced ​​onion in that order, and then stack the layers in two layers.

Pour French dressing over the dish, top with a slice of eggplant, and sprinkle with finely shredded basil. Place on a plate and finish with a drizzle of olive oil.