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Good morning my friends, quick recipe for you
With delicious results , let’s do it

Ingredients

1 pack of rustic sheet
3/4 cup olive oil
6 bottles of medium-sized eggplants
4 onions, finely chopped or grated on a coarse grater
2 chopped tomatoes
1/2 cup frumenty
400 grams of feta
2 eggs
salt
a little parsley
freshly ground pepper

Preparation

For the eggplant pie with feta and rustic sheet, we will use a shallow pie pan, 40 cm. Peel the aubergines, cut them into squares and put them in a bowl with water, so that they do not suck too much oil in the pan. Put the onion in the pan, over medium heat, for about 5-6 minutes, to drink its liquids. Add 1/4 of the olive oil and sauté for 4-5 minutes.

Add the aubergines, after first squeezing them very well, to remove the water. Stir the mixture and sauté for 5-6 ′ until the aubergines are melted.
Add the grated tomato and boil the filling over medium heat, for about 10 minutes, to drink its liquids. Towards the end of the cooking, add the trachana, season with salt and pepper and sprinkle with the parsley.

Leave the filling on low heat to completely absorb its liquids.
After the mixture has cooled, add the feta cheese and the beaten eggs. Spread the 3 leaves radially, oiling the middle ones, and crumple them lightly. Lay the 4th sheet, slightly strained. Pour the filling into the pan and flatten its thickness.

Turn the protruding leaves inwards on the pie. Cover with the remaining 2 sheets and spread them crumpled, oiling the middle ones. Cut the pie into pieces. Sprinkle the surface of the pie with the remaining olive oil and a little water.

Bake in a preheated oven at 180 ° C for about 1 hour, until well browned and the whole pie comes off the pan.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece