- eggplant - 3 pieces
- tomatoes - 4 pieces
- bulb - 1 piece
- Ground Beef - 500 Grams
- béchamel sauce - 350 milliliters
- olive oil - 8 items. spoons
- gourd bouquet - 1 piece
- garlic - 2 teeth
- Feta cheese - 200 Grams
- salt, pepper - - To taste
Rinse the eggplant and cut into thin slices. Salt and put in a strainer for an hour. Cut the tomatoes, remove the seeds. Chop the onion. Preheat 4 tablespoons of olive oil in a large frying pan. Lay the eggplant, fry for 4-5 minutes, then put them on a napkin. In the same frying pan, heat 4 tablespoons of olive oil. Fry the onion, then add the stuffing. Prepare the meat until brown, then add salt, pepper and add 1 bouquet of garnishes and 2 cloves of garlic not peeled. Add the tomatoes. Stir well, cover and fry over low heat for about 30 minutes, stirring occasionally. After this time, open, remove the bouquet garnish and garlic. Prepare the béchamel sauce. When everything is ready to add feta in small pieces. Preheat the oven to 200 ° C. Lubricate the oil and put half the eggplant. Then a layer of half the stuffing. Then grease half a bechamel sauce. Then repeat these 3 layers, and sprinkle with cheese. Cook in the oven until the top turns golden brown (about 30 minutes).
Servings: 6