Baked Eggplant

To begin with tomatoes we shall lower in very hot water that then it was easier to remove from them a skin Ingredients:

• Eggplant - 2 pieces
• Tomatoes - 2 Pieces
• Garlic - 2 Teeth
• Dill, basil - 20 grams each
• Hard cheese - 150 Grams (for example, gouda cheese)

Instructions

To begin with, tomatoes will be dropped into very hot water, so that later it would be easier to peel them off. Eggplants are good for washing, cut the stalk and remove the skin from the sides. But at the edges leave the skin. Look at the pictures. The eggplants are cut along so that each "feather" is 1 cm thick. You do not need to cut it! If the upper and lower layer due to roundness are slightly thicker - nothing terrible. We spread the eggplant like a fan and a little. In the plate, we pour olive oil, squeeze out the garlic, add basil and chopped dill. We mix it well. Next, remove the tomato peel, cut it gently with rings. Cheese cut into slices. Then lay eggplants "open fan" in the dishes for baking and on top of them we will cover them with cheese, tomatoes and a mixture of olive oil and greens. We put in the preheated oven to 190 degrees for 40-45 minutes.

Servings: 4-8