(*) for a wide ovenproof dish of about 2 1/2 liters, greased, reciht for 4 people Melanzane, zucchini and potatoes cut lengthwise into slices about 5 mm thick, place 1/3 of the slices on a baking sheet lined with parchment paper, brush with oil. Bake for approx. ten minutes in the upper half of the oven heated to grill level or possibly 240 °C top heat. Repeat the process 2 times.
Vegetables with tomatoes: heat oil, sauté onions and garlic. Steam peppers for about two minutes. Add tomatoes and parsley and cook at low temperature for about ten minutes, stirring occasionally. Season with salt.
Feta sauce: Heat butter. Saute flour until soft, stirring with a whisk over medium heat; flour should not turn color. Remove skillet from heat. Add milk all at once, stirring until bubbling. Reduce heat, simmer ten minutes until sauce is creamy, remove skillet from heat. Add feta, stir until melted, cool sauce. Stir in eggs, season to taste.
Layer in: Set aside half of the melanzane. Layer potatoes, zucchini and remaining melanzane alternately in prepared dish, dividing tomato vegetables evenly between. Pour feta sauce over top. Evenly distribute melanzane set aside on top.
Bake: about forty-five min in the middle of the oven heated to 180 degrees.
Tip: Zucchini s
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