I accidentally made it from what I found in the fridge, and let me tell you, it is very delicious!
Cut the eggplant into ~0.5-0.8 mm thin discs and salt on both sides. Leave for ~20-30 minutes.
Use a kitchen napkin to dry the moisture released from the eggplant.
Mix the eggs, cottage cheese, finely grated cheese, garlic, salt and pepper in a bowl.
Place the tomato slices on the drained eggplant slices and top with the cheese-curd mixture.
Place in a preheated oven at 180 °C for ~30 minutes.
Finished product weight 1695
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
