Greek-Style Layered Pie

Ingredients

500g puff pastry

1 eggplant

4 tomatoes

100g mozzarella cheese

parsley

1 carrot

vegetable oil

Boil the carrots until tender. Wash the eggplant, cut into thin slices, and fry each slice in vegetable oil until pale golden brown and cooked through. Place the slices on a napkin to catch the oil.

While the eggplant is cooking, prepare a baking sheet or baking pan: roll out the dough and place the filling on it, allowing the edges to be folded over. Line the baking sheet with parchment paper.

Slice the tomatoes into rings and cut the carrots into decorative "stars." Once all the ingredients are ready, layer the eggplant, tomatoes, and finely chopped herbs, spread a little feta cheese and grated cheese evenly over the entire surface of the pie, then mozzarella and carrots. Sprinkle with more grated cheese. Gently fold the edges under and run a fork along them to prevent them from uncurling during baking!

Bake in a preheated oven at 180°C for about 20 minutes, until the dough is golden brown and the cheese is golden brown.

Enjoy!