Bulgarian eggplant casserole

Ingredients:
Eggplant - 500 g
Tomato - 2 pcs.
Cheese - 200 grams
Garlic - 3 cloves
Fresh parsley - 1/2 bunch
Fresh basil - 1/2 bunch
Eggs - 3 pcs.
Milk - 150 ml
Salt, pepper - to taste
Vegetable oil - 2 tbsp. l.

Preparation:
Peel the eggplant and cut into small cubes. Cut tomatoes and cheese into cubes too. Chop the herbs and garlic.
Fry the eggplants in vegetable oil until lightly browned.

Prepare the filling: whisk eggs, milk, salt and pepper.

Put the fried eggplants in a heat-resistant mold.
Put the tomatoes on top. The next layer is cheese.
Then the herbs and garlic. Pour the filling over everything and bake at 180 degrees for 45 minutes.

The finished eggplant casserole in Bulgarian can be served hot or cold.

This insanely delicious dish is definitely worth a try!
Recipes for every taste :)

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