This casserole is eaten in Tuscany (I let it deviate a bit from the recipe by replacing fresh marjoram with a pinch of dried marjoram). According to the locals, eggplant cooked in this way has the flavor of mushrooms.
- 900 gr. eggplant
- 4 eggs
- 1/2 tbsp. milk
- 3 tbsp flour
- 20 gr. parsley
- pinch of dry marjoram
- vegetable oil
STEP BY STEP RECIPE
Cut the eggplant into thin slices, salt and leave for 30 minutes.
Rinse eggplants under running water. Dry them.
Baste the eggplants in flour, fry them in a little vegetable oil until golden on each side for 1-2 minutes.
Place the roasted eggplants on a paper towel.
Wash the parsley, dry it and chop it.
In a bowl, lightly beat the eggs and milk. Add salt, marjoram and herbs. Stir to mix.
Grease a mold with oil. Place the eggplants in layers.
Pour the eggplant mixture with eggs and milk and put it in the preheated oven.
Bake at 180C for about 30 minutes.