Ingredients
- 3 large eggplants, sliced
- 200 g feta cheese Parnassos, crumbled
- 1 cup strained yogurt Mevgal
- 2 eggs
- 1/4 cup olive oil Aenaon
- 1/2 cup chopped dill
- 1/4 cup breadcrumbs
- Salt Afrina and pepper Batavia
Instructions
- Preheat the oven to 180°C (350°F).
- Salt the eggplant slices and let them drain to remove moisture.
- Layer the eggplants on a baking sheet, brush with olive oil, and bake for 20 minutes until softened.
- Mix the yogurt with eggs, feta, dill, salt, and pepper.
- Place the eggplants in a baking dish, cover with the yogurt cream, and sprinkle with breadcrumbs.
- Bake for about 30 minutes until the top is golden.
