Serves: 4 people Difficulty ': Hard Preparation time: 1 hour 20 minutes Ingredients 1 tbsp sesame seeds 80g. flour 1 egg 300ml. milk 35gr. + 5g of butter. to grease the pan 500gr. eggplant 3 tablespoons olive oil 400g. ripe tomatoes 2 cloves garlic 1 sprig of mint 250g. feta cheese (greek) 2 tablespoons grated Parmesan cheese salt pepper PROCEDURE -------------------------- Toast sesame seeds in a frying pan .
Break the egg into a bowl, add the milk and 25g. made of butter soften at room temperature, mix well. Add the flour, sesame seeds, a pinch of salt and a pepper and mix well. In a non-stick frying pan melt the remaining butter, add a ladle of the mix for crepes and rotated to form an even layer.
Cook one minute on each side, then drain on a plate lined with paper towels. Continue in the same manner until all the batter. Peel the eggplant, cut into slices and fry in a large nonstick skillet with garlic and olive oil. Blanch the tomatoes for 1 minute in a saucepan of boiling water, peel, cut and remove seeds; reduce the pulp into cubes, add it to the eggplant and cook for 10 minutes, add salt.
Preheat oven to 200 degrees. Wash and chop the mint and mix with the feta cheese into chunks and add all the mixture of eggplant. Grease a baking dish and spread, alternately, the mixture of eggplant and crepes prepared. Sprinkle with the Parmesan, drizzle with olive oil and bake for 30 minutes.
Serve immediately. TIP vegetables in the recipe given for guidance only have one, you could replace them with other vegetables to your taste. 
Break the egg into a bowl, add the milk and 25g. made of butter soften at room temperature, mix well. Add the flour, sesame seeds, a pinch of salt and a pepper and mix well. In a non-stick frying pan melt the remaining butter, add a ladle of the mix for crepes and rotated to form an even layer.
Cook one minute on each side, then drain on a plate lined with paper towels. Continue in the same manner until all the batter. Peel the eggplant, cut into slices and fry in a large nonstick skillet with garlic and olive oil. Blanch the tomatoes for 1 minute in a saucepan of boiling water, peel, cut and remove seeds; reduce the pulp into cubes, add it to the eggplant and cook for 10 minutes, add salt.
Preheat oven to 200 degrees. Wash and chop the mint and mix with the feta cheese into chunks and add all the mixture of eggplant. Grease a baking dish and spread, alternately, the mixture of eggplant and crepes prepared. Sprinkle with the Parmesan, drizzle with olive oil and bake for 30 minutes.
Serve immediately. TIP vegetables in the recipe given for guidance only have one, you could replace them with other vegetables to your taste.
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