How to make
Cut the washed eggplants into circles and place them in a bowl of salted water. Leave them like this for about 15 minutes for the bitter juice to come out, then wash and drain them well.
Beat one egg with the white cheese and mash well with a fork. A thick paste should be obtained, but the white cheese should be more.
Add the chopped parsley and start shaping, by spreading one half with the white cheese and covering with the other.
Beat the other eggs, mix the breadcrumbs with the flour and heat the oil. First, roll in the flour with breadcrumbs, then in the eggs and fry the burek.
If you like them more crispy, after dipping them in eggs, dip them again in breadcrumbs. Fry the eggplant burek on a moderate heat.
