Eggplant and cheese casserole
Description
The recipe won't take much time. You will really enjoy this eggplant and cheese casserole, as with minimal effort you'll get a complete dish! The highlight here is the cheesy layer! The casserole turns out very tasty and can be enjoyed both hot and cold. Try it. Serve hot.
Instructions
- 1
Step 1
1. Slice the eggplants into small rounds. Salt and pepper them. Place them in a container. The eggplants will release juice. Let them sit for 15 minutes.
- 2
Step 2
2. Fry each eggplant slice in vegetable oil on both sides. Arrange the eggplants in a baking dish, slightly overlapping. I did not grease the dish with oil, as the eggplants already contain enough oil from frying.
- 3
Step 3
3. Place several spoons of adjika on the eggplants. Spread it evenly.
- 4
Step 4
4. Grate the hard cheese on a coarse grater. Spread it over the top. Be sure to use a coarse grater so the cheese doesn't turn into chips during baking.
- 5
Step 5
5. Preheat the oven well to 180-200 degrees. Bake the eggplants in the oven for about 15 minutes. Serve hot.