Eggplant with cheese Balkan-style

Eggplant with cheese Balkan-style

Eggplant with cheese Balkan-style


flour – 2 tbsp
vegetable oil (olive) – 4 tbsp
milk – 500 ml
butter – 2 tbsp
large eggplants – 3-4 PCs.
Parmesan cheese – 150 g
egg – 4 PCs.
a pinch of grated nutmeg
pinch of Cayenne pepper
hard cheese – 200 g
salt – to taste


Wash the aubergines and cut into circles with thickness of 0.5, see Put in a colander, sprinkling each layer with salt and leave for 30 minutes Then wash with warm water and dry on a towel.

In the frying pan, the vegetable oil and fry the eggplant until Golden brown on both sides, 4 min. transfer to a bowl.

To prepare the sauce. Melt the butter in a deep saucepan, add the flour and cook, stirring, for 1 min. Remove from heat.

Milk bring to a boil and thin stream, constantly stirring, pour in flour mixture. Return the saucepan to the heat and slowly bring to a boil, continuing to stir until the sauce becomes thick and homogeneous. Season with nutmeg, Cayenne pepper, salt and black pepper. Allow to cool.

Both grate cheese on a coarse grater and mix. Eggs lightly whisk and mix with the sauce. Add the grated cheese, set aside 1.5 tbsp

Preheat the oven to 180°C. In a baking dish put a layer of eggplant and cover with sauce. Repeat layers until all ingredients. Sprinkle deferred cheese and bake 35-40 minutes, until Golden brown.

Bon Appetit!

You can leave a response, or trackback from your own site.

Leave a Reply