Crunchy but not crispy for this fairly simple recipe is my own personal preference so the flavours can soak through.
2 medium-sized aubergines
1 Camembert cheese
6 tablespoons tomato sauce
Oregano, chopped
Special flour for batter
2 dl olive oil
Peel the aubergines and cut lengthwise into strips 1/2 cm wide.
Place in a bowl of salted water for 10 minutes.
Strain well and roll in flour, then fry in a very hot oil until crunchy.
Coat the aubergines in tomato sauce and cover with large pieces of Camembert cheese. Sprinkle with oregano and serve.