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Ingredients

• 3 large eggplants, sliced
• 200 g feta cheese Parnassos, crumbled
• 1 cup strained yogurt Mevgal
• 2 eggs
• 1/4 cup olive oil Aenaon
• 1/2 cup chopped dill
• 1/4 cup breadcrumbs
• Salt Afrina and pepper Batavia

Instructions

1. Preheat the oven to 180°C (350°F).
2. Salt the eggplant slices and let them drain to remove moisture.
3. Layer the eggplants on a baking sheet, brush with olive oil, and bake for 20 minutes until softened.
4. Mix the yogurt with eggs, feta, dill, salt, and pepper.
5. Place the eggplants in a baking dish, cover with the yogurt cream, and sprinkle with breadcrumbs.
6. Bake for about 30 minutes until the top is golden.