Phyllo Cake

INGREDIENTS

• 1 onion
• 3 tomatoes
• 2 eggplants
• Salt
• Pepper
• Olive oil
• 1 clove of garlic
• Parsley
• 70ml (1/4 cup) of milk
• 70ml (1/4 cup) of olive oil
• Phyllo dough
• 100g of cheese

METHOD

1. Cut the onion and tomatoes first in half and then on slices and set aside.

2. Cut the eggplant into slices and transfer to the plate. Season with salt and set aside for 15 minutes.

3. After 15 minutes transfer them to the baking tray covered with parchment paper. Season with pepper and add a drizzle of olive oil. Transfer to the oven and bake at 190°C/374°F for 20 minutes.

4. In a pan add the onion and garlic and fry until soft. Add the tomatoes and season with salt, paprika, and pepper. Add the parsley after a few minutes and cook until soft. Remove from the heat.

5. In a small bowl pour the milk and olive oil and whisk to combine.

6. In a baking tray covered with parchment paper start assembling the cake and arranging the 4 phyllo dough sheets. Brush with the prepared mixture of milk and oil and arrange the prepared eggplants and add the layer of sauce. Repeat the process and then add the shredded cheese on top.

7. Add the 4 more sheets of phyllo dough on top and brush it well. Close on all sides and transfer to the oven. Bake at 180°C/360°F for 20 minutes.

8. Cut on slices after baking and serve.