Baked Eggplants with Cheese and Tomatoes
Fragrant and tender eggplants under a cheese crust. Truly delicious! The recipe is for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 2 / 5
Vegetarian — conditional
- Choose a version of “cheese” without the following components — animal-derived rennet.
Ingredients
for 6 servings
- eggplants 500 g
- tomatoes 350 g
- cheese 100 g
- garlic clove 3 clove
- salt
- pepper
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Add all ingredients for the selected number of servings.
Instructions
Step 1 of 10
Slice the eggplants into rounds about 1 cm thick.
Step 2 of 10
Salt generously and leave for 30 minutes (to remove bitterness). Then rinse in cold water.
Step 3 of 10
Slice the tomatoes into rounds.
Step 4 of 10
Press the garlic through a garlic press or chop finely.
Step 5 of 10
Grate the cheese using a fine grater.
Step 6 of 10
Place the eggplants in a baking pan. Rub each slice with garlic.
Step 7 of 10
Place a little bit of garlic on top of the eggplants.
Step 8 of 10
Place tomatoes on top of the eggplants. Salt and pepper lightly.
Step 9 of 10
Sprinkle the dish with cheese and place in the oven. Bake at a temperature of 180 degrees for 30–35 minutes.
Step 10 of 10
Garnish with herbs before serving.
