Baked eggplant with cheese and tomatoes

Baked eggplant with cheese and tomatoes


Eggplant 2 pieces
Tomatoes 2 pieces
Ground black pepper to taste
Cheese Poshehonsky 200 g
Greens 1 bunch
Garlic cloves 2
Mayonnaise 150 g


1. Washed eggplant cut into slices 5-7 mm thick. Rub with salt each circle.

2. baking grease a little vegetable oil to the eggplant is not stuck. Spread on a baking cups eggplant.
3. Finely chop the garlic, who loves witty — you can use a little more garlic. Chopped garlic mix with mayonnaise. Preparation of the mixture on top of each slice of eggplant grease.
4. Cut rectangles of thin cheese. The cheese may be of any variety. Put the aubergine slices on top of cheese.
5. Cut the tomatoes into slices. And eggplant with tomato slices and cover with the cheese on top of the rectangle.
6. peppers eggplant, sprinkle with chopped herbs — parsley, dill, basil.
7. Heat the oven to 150-180 degrees, put the eggplants to 15-20 minutes. A clear sign of willingness to be outgoing delicious flavor with a touch of garlic aura. The cheese should melt and eggplant and tomatoes — bake.
8. Eat cold.

Baked eggplant with cheese and tomatoes

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