Eggplants Parmigiana – Popcorn Icecream

Ingredients

• 4 eggplants (about 1 kg)
• 250 g ricotta
• 30 g milk
• 300 g Parmigiano Regiano
• salt to taste
• vegetable oil to deep-fry
• for the tomato sauce
• 1 lt tomato sauce
• 2 tbs olive oil
• 1 clove garlic
• black pepper to taste
• Throw the flour in a big bowl and, one at a time, flour the eggplant slices, shake them well to eliminate excessive flour, and arrange them nicely in a plate ready to fry.