Baked Eggplant with Eggs and Feta

The eggplant is peeled and cut into cubes about 1cmx1cm thick.

Heat a deeper pan, add the oil, eggplant and let them harden - stir periodically.

They are ready when they turn brown and decrease in volume.

They are placed in a medium-sized heat-resistant glass tray, or any tray deeper than the oven.

Add pepper and salt.

Over the eggplant add the diced tomatoes.

And finely chopped parsley.

The cheese is given through a medium grater and sprinkled over the vegetables.

With 2 forks carefully and slowly mix the above ingredients, added to the pan.

Place the tray in the preheated oven for 15 minutes at 180 degrees - average temperature.

Meanwhile, mix eggs, sour cream and a pinch of salt in a bowl.

Drain the juice left by the vegetables from the tray - if necessary - and pour the egg mixture with cream over the vegetables.

Put the tray in the oven at a temperature of 200 degrees and leave it until it browns nicely on top. After it is ready, take it out of the oven and let it penetrate for 10-15 minutes.

The food is preferably served hot or heated.

Good appetite!