Take eggplants and make coarse slices lengthwise, not in circles. Salt them well.

After half an hour, wash and, after a little drying, bread it.

Fry, turning, until soft in heated and salted oil.

When hot, smear with mascarpone and squeeze tomato pulp over the top.

Sprinkle with onion and garlic cloves. Let cool.

Serve as an appetizer with meat, potatoes, legumes, and even cereals. Tip for this recipe: rice or pasta (preferably spaghetti) will be very tasty and quite Italian.