Start by roasting the eggplants.

Use a small chamber of your stove or your oven.

Important Recommendation: Use your stove for the best results. The most important point is that the eggplants are quite soft and tender after roasting.

Wash the eggplant and poke a few holes with a toothpick or fork.

Place it on the small chamber of your stove or medium-low heat and roast it.

Turn the eggplants on the fire side often.

Meanwhile, break the eggs into a plate.

Finely chop the garlic and add it to the egg.

Add finely chopped parsley and a little salt and mix.

If the eggplants become tender, remove them from the stove.

Wash them but be careful because they may be hot.

Peel off the skins gently. Cut off the stems with a knife.

Now cut the eggplants in half lengthwise.

Gently press the surface of the half eggplants with your hand to flatten them a little.

Now open a pocket on the sides of the half eggplants with a knife so that the mozzarella fits in the cuts you made.

Make the same cut on both eggplants.

Spread 1/2 tbsp of cream cheese on each of the pockets and place 1 slice of mozzarella.

Dip the eggplants first in the egg mixture, then in the flour, again in the egg mixture, and finally in the breadcrumbs.

Heat a generous amount of sunflower oil in a deep frying pan.

Then, fry the cheesy schnitzels in plenty of oil.

Preheat your oven while the schnitzels are frying.

On the other hand, add 1 tbsp of tomato paste to a small saucepan.

Fry for a few seconds and add water.

Then add paprika and black pepper and cook until the sauce boils.

Next, line a baking tray with parchment paper. Place the fried schnitzels on the parchment paper.

Spread a tablespoon of tomato sauce on the tops.

Finally, sprinkle shredded cheddar cheese on each half of the eggplant.

Bake them until the cheeses are browned.

You will fall in love with this perfect schnitzel!