Ingredients:

• 2 large eggplants
• 300 gms – Cottage cheese
• yolks of 2 eggs
• 1/4 cup – fresh parsley, finely chopped
• 125 gms – mozzarella cheese, grated
• 2 tbsp – Milk
• 1/4 cup – breadcrumbs
• Salt and black pepper to taste
• 1 tbsp – chopped Parsley

Method:

1. Wash eggplants and cut into 1-inch slices.
2. Sprinkle the slices with salt and leave aside for 10 mins.
3. Rinse off salt and place the slices on kitchen paper to dry.
4. Heat oil in a frying pan and shallow fry the slices until tender and golden brown on both sides.
5. Drain on absorbent paper.
6. Beat the egg yolks in a mixing bowl. Add the milk.
7. In a separate bowl, beat the cottage cheese.
8. Season the breadcrumbs with salt and pepper.
9. Spread each slice of eggplant on top to form a sandwich.
10. Dip the sandwich in the egg, and the milk mixture, and then dredge it with breadcrumbs.
11. Deep fry sandwiches in hot oil for 3 mins. until golden brown.
12. Drain on kitchen paper.
13. Garnish with chopped parsley and serve hot with kapsa rice.