Ingredients
| Measure
| Amount
|
| Eggs | 4 medium
size | 200 g |
| White cheese | 1 cup | 210 g |
| Eggplant | 2 large size | 600 g |
| Salt | 1 teaspoon | 6 g |
| Oil (absorbed during
frying) | 2/3 cup | 130 g |
| | |
|
Instructions
Combine slightly beaten egg and cheese; mix well, set aside. Pare eggplants
in strips 1-1 1/2 (1/2-3/4 inch) apart. Cut into 1 cm (1/2 inch) thick slice.
Sprinkle with salt. Top with egg-cheese mixture evenly. Heat oil in a heavy
skillet. Brown eggplany slices with topped sides up. Turn up-side down and
brown other sides. Remove from skillet, Drain on paper. Serve hot or cold.
6 servings
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