Eggplant baked with tomatoes and cheese
Grilled vegetables with cheese crust is always tasty.
In this dish, there are two options: If you love posochnee, you need to put more cheese. If, however, like a dry version, crisp, then less.
Preparation time: 1 hour 30 minutes.
Eggplant baked with tomatoes and cheese is the best recipe! The dish is well suited for: dinner.
Servings: 3 pcs.
Eggplants 2 pcs.
Tomatoes 400 g
Parmesan cheese 70 g
Salt 2 tbsp.
1 bunch fresh dill
A mixture of Italian herbs 1 tsp.
Prepare the main ingredients: eggplant, tomatoes and spices, butter and cheese.
Wash eggplant, cut off the ends. Cut eggplants lengthwise into 1/4 inch slices.
Make shallow cuts crosswise on each piece. Season with salt and leave for 45 minutes.
Wash tomatoes and cut into slices.
Rinse the eggplant slices, drain the water. Put on a baking sheet, the laid foil. Top – with tomato slices.
Grate the cheese.
Sprinkle with cheese Eggplant piece, a little salt, sprinkle with a mixture of dried Italian herbs.
Place in a preheated 200 ° C ( 390 ° F ) oven and bake for about 30 minutes. Serve hot, sprinkled with fresh dill.