6 fresh mushrooms, cut into chunks
2 eggplants, sliced
2 onions, cut into large pieces
2 ripe tomatoes
½ liter of milk
1 bunch of parsley
Little bread crumbs, salt, pepper, oil
Place the eggplant in a large bowl with salt and leave for half an hour to get the bitterness out. Then, wash and sauté slightly with oil. Saute the onions, mushrooms and tomatoes. Pour a glass of water, salt, pepper and boil until you save all the juices. In a pan, add a little bread crumbs and pour half the eggplants, half the cheese and sauce with mushrooms. Then, add the rest eggplants. Hit the eggs and add the milk, stir well this mixture and then pour over the eggplants. Sprinkle with the rest cheese. Cook food in the oven in high temperature at around 45 minutes.