How to make
The eggplants are cleaned, cut into uniform slices lengthwise, sprinkled with salt and left sloped to drain out their bitter juice. Then they are washed, dried, rolled in flour and fried lightly.
Stack a layer of eggplants in a tray. On top, put a layer of thin sheets of bacon, the separately fried and chopped onion and garlic and sprinkle it with a little crumbled feta cheese.
Put spices on top as you need. Keep stacking layers until you run out of products. Beat the sour cream with the mashed canned tomatoes and pour over the dish evenly on top. Put it to bake for about 20 minutes in a highly heated oven - until the liquid has evaporated slightly.
Finally, sprinkle it with pieces of processed cheese and return it to bake. Serve the eggplant gratin sliced and slightly cooled.
