1 kg medium size eggplants
3 tbsp white hard cheese
4 large whipped eggs
1 cup flour
1 cup bread crumbs
1 cup yogurt
4 tbsp parsley finely chopped
1 tbsp minced garlic
Salt and black pepper to taste
Wash and dry the eggplants, cut them in slices about 1/2 cm thick. Sprinkle them with salt and leave them for about 15 minutes, then squeeze the excess water out of the slices. Then fry them until golden brown.
Mix the grated hard cheese and two eggs and finely chopped parsley to make the stuffing.
Put one tablespoonful of the stuffing between the 2 fried slices, and then press the patty together
Then dip each two in the flour, whipped eggs, bread crumbs, and again in eggs.
Fry the eggplants in very hot oil until golden brown; never put them on the top of each other after they are taken out of the oil
Served with yogurt seasoned with crushed garlic, or with green salad according to the season.