Vanelli

1.5 kg of eggplants, 8 fillets of salted anchovy fillets à la Provençale, marinated anchovy fillets for decoration, 3 eggs, 100 g stale bread crumbs, 20 cl milk, 4 sprigs of parsley, 1 clove of garlic, 1 sprig of thyme, 20 cl of olive oil, coarse salt, salt and pepper, 100 ml of tomato coulis.

• Preheat the oven to 220 ° C, peel and cut the eggplant into thick slices. Sprinkle with coarse salt and let it soak for 35 minutes. Rinse and wipe thoroughly.
• Heat the olive oil, fry the eggplant slices on both sides. Leave to drain on absorbent paper.
• Soak bread in milk
• Chop fried eggplant with anchovies, the drained bread crumbs, parsley and garlic.
• Add the egg yolks one at a time, season with salt and pepper. Whisk the whites and incorporate them.
• Pour the mixture into an oiled cake pan. Bake for 20 minutes. Serve hot or cold, with tomato coulis.