How to cook
Cut the cleaned eggplants into thin slices, sprinkle with salt and leave for 20-30 minutes, to drain out their bitter juice. Then wash and dry them well. Crush the feta cheese very finely with a fork. Add 1-2 eggs to it, so as to obtain a mixture in which the feta cheese is dominant. Mix it with a bit of the chopped parsley.
Separately, whisk the eggs for the crumbing and in a separate bowl mix the flour and breadcrumbs. Preheat frying oil, take 1 piece of eggplant, smear it with the feta cheese mixture, place a second eggplant on top to form a sort of sandwich.
Successively, dip each eggplant sandwich in flour with breadcrumbs, eggs, flour again, and eggs again (if desired). Deep fry the eggplant burek to a nice even tan and drain on paper towels.