- 2 EGGPLANTS, sliced
- 2 BOLLS MOZZARELLA, sliced
- 4 TOMATOES, sliced
- 1 1/2 CUP TOMATO SAUCE
- HANDFUL BASIL LEAVES, cut
- 75 GRAM CHEESE, grated
- 2 TBSP FLOUR
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- 10 EGGS
- 2 TOMATOES, sliced
- 150 GRAM FETA, in thin slices
- HANDFUL CHIVES, chopped
- HANDFUL THYME, cut
- OLIVE OIL
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Mix the flour with salt and pepper to taste. Dust
the eggplant slices with this mixture. Fry them on both sides in olive
oil until golden brown. Put a layer of egg plant in an oven dish, then
a layer of tomato, some basil leaves and so on until all have finished.
Pour the tomato sauce over the vegetables. Arrange the slices mozzarella
on top and sprinkle with grated cheese. Bake the dish half an hour at
180 degrees Celsius.
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Fry the tomato slices one minute on each side in
olive oil. Beat the eggs with 2 tablespoons of water and pepper and
salt to taste and make 4 omelets. Put some tomatoes, thyme and feta
on three of the omelets and stack them. Close with the fourth one and
sprinkle with chives.
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