Florentine Eggplant Casserole
Florentine Eggplant Casserole – the recipe is very simple and delicious. The casserole can be prepared in two ways, you can use ham or without ham. It is imperative to put the eggplants under the press, so excess liquid and bitterness will be removed from the eggplants.
Florentine Eggplant Casserole Ingredients
Florentine Eggplant Casserole Recipe
The Florentine eggplant casserole recipe is very simple. Cut the eggplant into thick circles, sprinkle with salt, place in a colander, cover with a plate and put under load for 30 minutes.
After the time has elapsed, rinse the eggplant and fry on both sides in oil until slightly golden. Remove the fried eggplant from the pan to a paper towel-lined plate to remove excess oil.
Mix milk with eggs and finely chopped parsley and marjoram. Add salt and pepper. Cut the ham thinly.
Grease a heat-resistant dish with oil and put the fried eggplant and ham in it in layers. Top eggplants with beaten eggs with herbs and milk.
Preheat the oven to 180 degrees. Put aubergine casserole into a preheated oven and cook for 30 minutes. Serve the casserole hot.