Eggplant gratin

Ingredients
1 kg eggplants
100 g cheese
1/4 cup (50 ml) sunflower oil
1/3 cup (70 ml) milk
3 tomatoes
1 egg
1 tbsp (10 g) flour
parsley
salt
Method
Washed and peeled eggplant cut into cubes and lightly salting. After 30 minutes, washed, dried and fried. Arrange in a baking dish, sprinkle with some of the grated cheese, chopped tomatoes and parsley. Ogretenat put to bake and just before he is ready, pour the milk, which are broken egg and flour. Sprinkle with remaining cheese and doizpicha.
Containers:
Difficulty
Difficult
Tested
1 user
Author
vg
01 Dec 2002

Comments

One of the most often-made vegetarian dishes at home, just super.