Summary

Ingredients

• 2 large eggplant (s)
• 6 egg (s)
• 250 g feta cheese (sheep)
• 1 bunch parsley, chopped until smooth
• 4 tablespoon flour
• salt and pepper
• 5 tablespoon breadcrumbs
• 4 tablespoon oil

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Instructions

1. Cut the eggplant lengthways into 1 cm thick slices, sprinkle with plenty of salt and leave to stand for 20 minutes. Then rinse and pat dry.
2. Filling:
3. Crumble the feta cheese, add 1 egg, mix and season with pepper. Finely chop the parsley and integrate it into the filling.
4. Put about 2 teaspoons of cheese filling on each aubergine slice, fold over the slice and press firmly.
5. Whisk 5 eggs, add the flour, salt and pepper and mix into a smooth dough. Pull the eggplant pockets through the dough, then roll them in breadcrumbs.
6. Fry until golden brown on both sides in hot oil.