Ingredients:
- eggplants 850 g
- eggs 2 pcs.
- vegetable oil
- tomatoes 5-6 pcs.
- cream cheese 2 tbsp.
- mayonnaise 4 tbsp.
- yogurt 1 tbsp.
- lemon juice 1 tbsp.
- garlic 5-6 cloves
- parsley or dill 1 bunch
- salt to taste.
Preparation:
Wash the eggplants, cut into slices. Place in a bowl, add salt and leave for 1 hour, shaking the bowl occasionally. After that, rinse the eggplants, squeeze out the excess water and dry with a paper towel.
Beat the eggs with a whisk. Heat the vegetable oil, then reduce the heat to medium. Dip each slice into the egg mixture and fry on both sides until golden brown, placing the fried eggplants on a paper towel.
For the sauce, mix all the ingredients, add the minced garlic, chopped parsley, salt to taste, and whisk lightly. Cut the tomatoes into slices. On a plate, arrange the eggplant slices in a single layer, spread each slice with the sauce, place a tomato slice, add sauce again, eggplant, sauce, and tomato. Refrigerate for an hour.
