Eggplant and Tomato Casserole
by Editorial Staff
Easy to prepare, but tasty in the content dish. Lightweight, good for dinner!
Ingredients
- Eggplant – 4 pcs.
- Medium tomatoes – 2 pcs.
- Eggs – 6 pcs.
- Mayonnaise – 1 tbsp
- Flour – 1 tbsp
- Greens (dill, parsley) – 1 bunch
- Cheese (optional) – 100 g
- Garlic – 2-3 cloves
- Vegetable oil – for frying
Directions
- Wash and cut into 4 pieces of eggplant. Salt, let it stand for 30 minutes under oppression.
- Then rinse the eggplants well and fry quickly in oil.
- Tomatoes (I took 2 medium yellow ones) pour over boiling water and peel them off. Cut into cubes and add to the eggplant, mix.
- At this time, beat 6 eggs, a spoonful of mayonnaise, and a spoonful of flour. You don’t need to salt, the eggplants are quite salty.
- Add greens to the eggplants (finely chop a bunch of parsley and dill).
- Cool the eggplants, transfer to a fireproof dish, pour over the egg mixture.
- Put in a preheated oven for 20-30 minutes (focus on your oven). Sprinkle with grated cheese for 10 minutes.
Bon Appetit!
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