for a 33X26 cm baking dish

3 kg aubergines

7 eggs preferably organic

750 gr mixed cheeses, San Joseph and Gruyere cheese from Syros island, grated on a coarse grater

300 gr evapotated or fresh milk

5 tea cups (1.100 gr) tomato sauce

allspice, nutmeg, oregano mixture of 1/1 ratio

crude salt, black pepper

sunflower oil for frying the eggplants

Put the sunflower oil in a deep pan to heat well. Be careful not to overheat it. Wash, dry and cut the stalks from the eggplants. Peel one strip around each aubergine, cut into cubes ( about 2,5X2.5 cm each ) and fry until golden brown.

Beat in a blender the milk and the eggs.

Put in the baking dish half of the eggplants, salt, pepper and sprinkle with some of the mixture of spices and herbs.

Put on top 2.5 tea cups tomato sauce and pour the ⅓ of the egg- milk mixture.

Over the sauce spread the cheese holding some and pour again another ⅓ of the egg- milk mixture.

Next lay click here the remaining aubergines, again salt, pepper and sprinkle with some of the mixture of spices and herbs. Over them place the remaining tomato sauce and finally the egg- milk mixture.

Let the food stand for a while and top with the cheese you kept aside.

Bake in preheated oven at 180 degrees Celsius ( 356 Fahrenheit ) for 50 minutes. If it is needed cover for a while with baking paper.

Allow to stand for 20 minutes and then serve.

Tomato sauce

1 large onion, peeled and chopped

⅔ tea cup olive oil

1.200- 1.500 gr concentrated tomato juice

laurel 2- 3 leaves, oregano ½ tsp, basil ½ tsp

crude salt, black pepper

Finely chop the onion and fry in olive oil over medium heat with a pinch of cinnamon until it becomes transparent and gets a golden color. Add the concentrated tomato juice. Put salt (do not use processed salt) use crude or mineral, black pepper and the herbs. Boil for 40 minutes until the sauce thickens.