Eggplant with Banana à Beatriz

Name: Eggplant with Banana à Beatriz
Yield: 4
Ingredients: 3 medium eggplants; 1 minced garlic clove; 2 tablespoons of olive oil; Salt and black pepper to taste; 5 bananas cut in half lengthwise; 1 cup of milk; 2 tablespoons of cornstarch; 2 eggs; 2 egg whites beaten in snow; 8 slices of mozzarella

1
3 medium eggplants
2
1 minced garlic clove
3
2 tablespoons of olive oil
4
Salt and black pepper to taste
5
5 bananas cut in half lengthwise
6
1 cup of milk
7
2 tablespoons of cornstarch
8
2 eggs
9
2 egg whites beaten in snow
10
8 slices of mozzarella

Ingredients

1
3 medium eggplants
2
1 minced garlic clove
3
2 tablespoons of olive oil
4
Salt and black pepper to taste
5
5 bananas cut in half lengthwise
6
1 cup of milk
7
2 tablespoons of cornstarch
8
2 eggs
9
2 egg whites beaten in snow
10
8 slices of mozzarella

Directions

1
Peel the eggplants and cut them into small cubes
2
In a saucepan, heat the olive oil and garlic
3
Add the eggplant and cook until it's soft and mashed
4
Season with salt and black pepper to taste
5
At the bottom of a baking dish, arrange the banana halves
6
Mix the milk with the cornstarch
7
Add the eggs and cook over low heat, stirring until thickened
8
Add the eggplant and mix well
9
Beat the egg whites in snow and add them to the eggplant mixture, mixing carefully
10
Place half of the eggplant mixture on top of the bananas
11
Cover with half of the mozzarella slices, then add the remaining eggplant mixture and finally cover with the remaining mozzarella slices
12
Bake in a moderate oven (170°C) until lightly browned
13
Serve immediately
14
Serves 4 to 6 people.