Vegetables with cheese crust baked vegetables under cheese crust is always delicious. In this dish, there are two options: if you like better, fatter, so to speak, then you need to take the cheese type Gouda or the same Russian and put it abundantly. If you like a drier option, crispy, then - Parmesan. It has a pronounced cheese flavor. The thickness of the eggplant slice is also important. Thinner (about 0.5 cm) will be baked earlier and will be more dry. Closer to the centimeter the eggplant layer will be more juicy.
Ingredients:- Eggplant 2 pcs.
- Tomatoes 400 g
- Cheese Parmesan 70 g
- Salt 2 tbsp. l.
- Fresh dill 1 bunch
- A mixture of Italian herbs 1 tsp.
- Step 1 Prepare the main ingredients: aubergines, tomatoes, spices. butter and cheese.
- Step 2 Eggplant rinse, cut off the tips. Cut into slices of the desired thickness.
- Step 3 On each piece, make a crosswise shallow incisions. Salt and leave for 45 minutes to get away the bitterness.
- Step 4 Rinse the tomatoes and cut into slices.
- Step 5 Slices of aubergines rinse, drain water. Put on a baking sheet covered with foil. Top - circles of tomatoes.
- Step 6 Grate the cheese on a fine grater.
- Step 7 Sprinkle the eggplant with cheese, sprinkle a little, sprinkle with a dried mixture of Italian herbs.
- Step 8 Put into the oven preheated to 200 ° C and bake for about 30 minutes. Serve hot, sprinkle with fresh dill.