Aubergine casserole

25 g ghee

2 eggplant

2 eggs

1 onions

parsley

black pepper

salt

Peel eggplant, peeled, cut into slices, season with salt and leave for 30 minutes

Beat eggs, finely chop the onion.

With eggplant squeeze the juice.

Heat the pan with oil, fry onion, add the eggplant and beaten egg.

Baked aubergine casserole in the oven until Golden brown.

Before serving, sprinkle the casserole finely chopped parsley and drizzle with oil.

The author of the recipe: Daria Savina