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Ingredients

• 2 big eggplants or 6 small, lengthwise sliced, skins on
• 6 big red tomatoes, sliced
• 3 onions, sliced
• 2 chopped garlics
• 1 Tbsp mixed herbs (rosemary, thyme, basil..)
• 1 Tbsp chopped fresh parsley
• 1 cup crumbled feta cheese
• 3 eggs, beaten
• 1 cup light cream
• 1/4 cup skimmed milk
• 1 Tbsp flour
• salt and pepper to taste
• olive oil for drizzle and greasing the pan, about 1/4 cup

Description

Savory But Smooth Eggplant Casserole. Great For Veggie Lovers. Ideal Eaten Hot Or At Room Temperature.

Group Recipes