Portuguese-style eggplant

Slice the eggplants into rounds no thicker than one centimeter, pour boiling water over them, and drain in a sieve. Once the water has drained, place the vegetables under a press for twenty minutes.

Finely chop the onion, sauté it in oil, then add halved tomatoes, finely chopped or grated garlic, thyme, bay leaf, salt, pepper, and sugar to the pan. Simmer the sauce until thickened, for at least half an hour. Strain through a sieve.

Dry the eggplants on paper towels, coat them in flour, and fry in lard.

Pour a little sauce at the bottom of the portioned clay pots, then a layer of chopped bryndza, followed by alternating layers of eggplants, bryndza, and eggplants again. The layers alternate until the pots are full.

Pour the remaining sauce over the pots, sprinkle the dish with crumbled feta mixed with ground breadcrumbs, and drizzle with oil. Bake in the oven at medium temperature until done. Serve in the pot.