Eggplants with Cheese in the Oven
Description
In my opinion, this appetizer is simply perfect for meat dishes. I often make it for picnics or barbecues. Eggplants with cheese turn out very tasty—light yet filling at the same time. Eggplants with garlic and tomato, baked in the oven, are truly delicious, and with a cheesy topping on top... it almost becomes a restaurant-quality dish. Well then, let’s start cooking and try it as soon as possible. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the garlic, and rinse the eggplant and tomatoes.
- 2
Step 2
Cut the eggplant into 8–10 mm thick rounds. Salt the eggplant, place it in a bowl, and let it sit for 30 minutes, then rinse the eggplant slices and pat them dry. This is necessary so the eggplant does not taste bitter in the finished dish.
- 3
Step 3
Arrange the eggplant slices on a parchment-lined baking sheet. Place a few small pieces of garlic on top of each slice.
- 4
Step 4
Then place thin slices of tomato.
- 5
Step 5
Grate the hard cheese on a coarse grater and sprinkle each eggplant-and-tomato slice with it. Bake in the oven for 30 minutes (temperature — 180 degrees).
- 6
Step 6
The baked eggplant with cheese is ready. Transfer to a plate, garnish with chopped herbs. Enjoy!