Baked eggplant

Ingredients

eggplants: 3 pc

salt: 3 g; 0.1 oz

eggs: 4 pc

sour cream: 3.5 oz; 100 g; ww10

herbs of Provence: 2 g; 0.1 oz

parsley: dried; 3 g; 0.1 oz

salt: 2 g; 0.1 oz

black pepper: 2 g; 0.1 oz

garlic: 2 cloves

onion: 2 pc

mozzarella: 3.5 oz; 100 g; ww9

flour: 1.4 oz; 40 g; ww4

tomatoes: 1 pc

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Directions

remove bottom stem and peel eggplant. Cut into strips about 1/2 but leave bottom 1.4 inches attached so it looks like a mop.
Fry in vegetable oil for 5 minutes per side until lightly browned then place in 9x13 casserole dish
Crack eggs into bowl and add sour cream, herbs and spices. Blend with whisk .
Fry garlic and onions. Add to egg mixture
shred cheese and add to mix along with flour
pour batter over egg plant
toss cut up tomato on top
bake at 350 for 30 minutes