Prepare the Eggplants:
Peel and cut the eggplants into strips. Place the strips in a bowl of water, add 1 teaspoon of salt, and let them rest for 15-20 minutes. This helps to remove any bitterness.
After soaking, squeeze the eggplants gently to remove excess water.
Prepare the Vegetables:
In a frying pan, heat a little olive oil and sauté the chopped onion until translucent.
Add the grated carrot and chopped pepper, cooking for another 3-5 minutes until the vegetables are soft. Set aside.
Make the Batter:
In a separate bowl, beat 3 eggs, adding salt and black pepper to taste.
Gradually add 250 ml of milk and 200g of flour, whisking until smooth.
Assemble the Casserole:
Preheat your oven to 180°C (360°F).
Lightly grease a baking dish with olive oil.
Layer the eggplant strips at the bottom of the dish, followed by the sautéed vegetables. Pour the egg mixture over the top, making sure it’s evenly spread.
Bake:
Bake in the preheated oven for 25 minutes.
After 25 minutes, remove the casserole from the oven and sprinkle 150g of grated cheese over the top.
Add freshly chopped parsley, then return to the oven and bake for another 10 minutes until the cheese is melted and golden.
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