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

  1. Wash and cut into 4 pieces of eggplant. Salt, let it stand for 30 minutes under oppression.
  2. Then rinse the eggplants well and fry quickly in oil.
  3. Tomatoes (I took 2 medium yellow ones) pour over boiling water and peel them off. Cut into cubes and add to the eggplant, mix.
  4. 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.
  5. Add greens to the eggplants (finely chop a bunch of parsley and dill).
  6. Cool the eggplants, transfer to a fireproof dish, pour over the egg mixture.
  7. 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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