Bulgarian vegetable mousaka

Cut the eggplants into slices, add salt and wait until the juice comes out

Squeeze and fry the slices in vegetable oil

In another frying pan, stew the onion, cut into half rings, carrots, chopped into cubes, chopped celery stalk, not coarsely chopped bell pepper

When the vegetables are almost ready, add finely chopped tomatoes, garlic, parsley and salt to them

Then put half of the eggplants in a baking dish, vegetables on top and cover with all the remaining eggplants

Beat 2-3 eggs with sour cream or cream, add chopped greens and pour this mixture over vegetables in the form

Bake in the oven until tender

Bon Appetit!