Eggplant Dish

Step 1: Prepare the Eggplants [00:12]

With a spoon, remove the center of the 3 eggplants.

Step 2: Season the Eggplants [00:55]

Brush the eggplants with olive oil, sprinkle with salt, black pepper, and sweet paprika.

Step 3: Prepare the Filling [01:20]

Take the scooped-out flesh of the eggplants, slice them into small cubes, and salt them. Set aside until they release moisture.

Step 4: Chop Ingredients [01:57]

Chop a bunch of greens (parsley and dill) and 5-6 cherry tomatoes into small cubes.

Step 5: Mix the Filling [02:58]

Add the chopped herbs, squeezed moisture from the eggplants, sliced eggplants, 2 tablespoons of mayonnaise, black pepper, and mix well.

Step 6: Fill the Eggplants [03:57]

Add the filling to the eggplants and place 3 chicken eggs on top of the filling. Sprinkle the remaining herbs on top.

Step 7: Bake the Eggplants [04:31]

Put it in the oven at 180°C (356°F) for 30 minutes.

Step 8: Prepare Eggplant Rings [05:02]

Slice 1 large eggplant into rings, salt them, and soak in water.

Step 9: Season and Bake [06:02]

Dry the eggplant slices, cover with olive oil, paprika, dried basil, dried garlic, and black pepper. Bake in the oven at 180°C (356°F) for 25 minutes.

Step 10: Prepare Tomato and Cheese [06:51]

Slice 1 large tomato into semi-circles and prepare 150 grams of mozzarella cheese.

Step 11: Assemble the Dish [08:50]

Spread sauce on the eggplant slices, place cheese on top, then the sliced tomatoes. Fold the eggplant and sprinkle with breadcrumbs and grated Parmesan cheese.

Step 12: Final Bake [10:10]

Put it in the oven at 180°C (356°F) for 10 minutes and add a bit of greens before serving.

Step 13: Prepare Eggplants for Frying [10:30]

Peel 2 eggplants, cut them lengthwise, and pour boiling water over them. Let sit.

Step 14: Prepare the Coating [11:44]

Grate 30 grams of Parmesan cheese, and mix with breadcrumbs, flour, paprika, salt, black pepper, 4 chicken eggs, 2 tablespoons of mayonnaise, and 1 tablespoon of mustard.

Step 15: Fry the Eggplants [13:16]

Take the eggplants out of the water, coat them with olive oil, and fry until golden brown.

Step 16: Serve [15:52]

Enjoy your meal, my dear ones!