Eggplant soufflé with cheeses and sauce

Name: Eggplant soufflé with cheeses and sauce
Cuisine: British
Ingredients: 1 kg fresh eggplants; 1/2 l milk; 3 eggs; 100 g grated feta cheese; 100 g grated yellow soft cheese; salt - pepper; 1/2 kg tomatoes peeled and cut into cubes; 1 onion, grated; 2 cloves garlic; 1 bay leaf; 1 little parsley, finely chopped; 1 little thyme or oregano; oil

Cookpad Greece @cook_8238176

Greece

A fast soufflé for a buffet as well as a side dish! I personally love eggplants with cheeses!

Recipe by iris

A fast soufflé for a buffet as well as a side dish! I personally love eggplants with cheeses!

Recipe by iris

Cookpad Greece @cook_8238176

Greece

A fast soufflé for a buffet as well as a side dish! I personally love eggplants with cheeses!

Recipe by iris

A fast soufflé for a buffet as well as a side dish! I personally love eggplants with cheeses!

Recipe by iris

Saved

Ingredients

1 kgfresh eggplants
1/2 lmilk
3eggs
100 ggrated feta cheese
100 ggrated yellow soft cheese
salt - pepper
For the sauce
1/2 kgtomatoes peeled and cut into cubes
1onion, grated
2 clovesgarlic
1bay leaf
1little parsley, finely chopped
1little thyme or oregano
oil

Saved

Steps

1

Cut the eggplants into round slices, wash, salt them and set them aside in a strainer for 1-2 hours so that they let out their liquids.
2

Prepare the sauce using 1/2 cup water, salt and pepper.
3

Strain the eggplants and fry them lightly.
4

Place them on paper towels to drain.
5

Make a layer with the eggplants in a baking tray and add the cheeses on top.
6

Beat the eggs with the milk and pour over the eggplants.
7

Season lightly with salt and pepper.
8

Bake at 200°C until the cheeses are golden brown and the milk and eggs are absorbed.
9

When it is cooked, set it aside to cool and then turn it upside down on a platter.
10

Finally, pour the tomato sauce on top.