- eggplant - 4-5 pieces
- vegetable oil - 1 Piece (for frying)
- breadcrumbs - 120 Grams
- olive oil - 7-8 Art. spoons
- medium bulb - 1 piece (finely chopped)
- Pecoriko cheese (romano) - 85 Grams (grated)
- leaves oregano - 1 teaspoon (finely chopped)
- eggs - 2 pieces (hard-boiled)
- tomato - 230 grams (crushed in puree)
Cut the eggplant along, 5 mm thick. In a frying pan, split the oil and fry the eggplant until golden. Moved to the paper pad to have excess oil drained. in a frying pan fry breadcrumbs with one tbsp. olive oil, until golden brown. On medium fire with 3 tbsp. fry the onions until soft and transparent. Add breadcrumbs, mix and place in a bowl to cool. When the onions and rusks cool down, add cheese, oregano and pepper. Preheat the oven to 190 ° C. Lightly spray a 1 tbsp. olive oil and sprinkle with breadcrumbs. for each slice lay out 1 tbsp. Onion mixture ... ... 1 plate of egg ... ... and 1 tablespoon. tomato puree. twist the eggplant slices ... ... and put it in shape. Add the remaining tomato puree and breadcrumbs to the top layer. Pour olive oil (3-4 tablespoons) and bake for 20 minutes in the oven. Serve warm.
Servings: 6-8