Eggplant Beurek Recipe
Ingredients
| 1 large eggplant, cut in 1/2-inch slices | ||
| Corn oil | 1 Cup (16 tbs) | |
| Monterey jack cheese | 1/2 pound, sliced | |
| Butter | 2 Tablespoon (Sauce:) | |
| Flour | 2 Tablespoon (Sauce:) | |
| Milk | 1 1/2 Cup (16 tbs) (Sauce:) | |
| Egg | 1 (Sauce:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a skillet fry the eggplant slices in the heated oil until browned on both sides.
Drain on paper toweling.
In a lightly oiled baking pan arrange one layer of eggplant slices, one layer of all the cheese, one more layer of eggplant.
Set aside.
Make the sauce by melting the butter in a small pan.
Blend in the flour and stir over medium heat for about ten minutes.
Gradually pour in the milk, stirring, until the sauce has the consistency of cream.
Remove from heat.
Beat in the egg, mixing well.
Pour over the eggplant mixture.
Bake at 350 degrees for about twenty-five to thirty minutes.
Drain on paper toweling.
In a lightly oiled baking pan arrange one layer of eggplant slices, one layer of all the cheese, one more layer of eggplant.
Set aside.
Make the sauce by melting the butter in a small pan.
Blend in the flour and stir over medium heat for about ten minutes.
Gradually pour in the milk, stirring, until the sauce has the consistency of cream.
Remove from heat.
Beat in the egg, mixing well.
Pour over the eggplant mixture.
Bake at 350 degrees for about twenty-five to thirty minutes.
Chef
