2 tablespoons olive oil
2 cups chopped yellow onions
1 eggplant (about 2 pounds)
3 cups peeled, seeded and chopped tomatoes
3 bay leaves
2 tablespoons chopped garlic
Salt and black pepper
1 tablespoon chopped fresh parsley leaves
4 beef fillets, (about 6 to 8 ounces each), pounded very thin
2 cups flour
2 eggs, beaten plus 2 tablespoons milk
1 to 2 cups vegetable oil for frying
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