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Eggplant Beurek

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  Eggplant 1 Large, cut in 1/2 inch slices
  Corn oil 1 Cup (16 tbs)
  Sliced monterey jack cheese 1⁄2 Pound
For sauce
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Egg 1
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3614 Calories from Fat 3032

% Daily Value*

Total Fat 343 g527%

Saturated Fat 89.9 g449.3%

Trans Fat 0.8 g

Cholesterol 549.9 mg183.3%

Sodium 2135 mg89%

Total Carbohydrates 68 g22.5%

Dietary Fiber 16.4 g65.7%

Sugars 29.1 g

Protein 73 g146.4%

Vitamin A 77.3% Vitamin C 16.8%

Calcium 206.3% Iron 19.5%

*Based on a 2000 Calorie diet

Eggplant Beurek Recipe