Serves 6
- 4 medium eggplants
- 1 cup oil, preferably corn, for frying
- 3 medium potatoes, peeled and thinly sliced
- 2 large onions, thinly sliced
- 3 ripe tomatoes, peeled, seeded and finely chopped
- 3 garlic cloves, minced
- Salt and freshly ground pepper to taste
- 1 cup milk
- 3 large eggs, lightly beaten
- 8 ounces feta cheese, crumbled (about 2 cups)
Preheat oven to 350 F.
Remove the stems from eggplants and cut lengthwise into thin slices. Sprinkle lightly with salt and set aside to drain in a colander.
Heat the oil in a large skillet. Lightly saute the potato slices over medium heat until they start turning golden, about 2 minutes. Remove from the oil with a slotted spoon and set aside. In the same pan, saute the onions until they are soft and golden, then remove from the oil and set aside. Add the eggplant to the skillet and saute until soft and lightly colored. Remove from the skillet and layer the vegetables in a medium baking pan, beginning with the eggplant, then the potatoes, then the onions, until all of the ingredients are used.
In a bowl, combine the tomatoes, garlic and salt and pepper and spread the mixture over the vegetables. In another bowl, thoroughly mix the milk, eggs and feta cheese. Pour this over the tomatoes. Rock the baking dish gently to distribute the cheese mixture evenly. Bake for 45 minutes, until the top is golden brown and crusty. Serve warm.
