Baked eggplants with tomatoes and cheese

Eggplant with cheese is a fairly simple yet delicious snack that can be whipped up. Baked eggplants with tomatoes topped with cheese are tender and slightly crispy. Of course, many people love them fried with vegetables or egg batter, which is really very tasty, someone prefers to stew them with tomatoes in a pan, and we, in turn, offer a more dietary option, bake eggplants in the oven and cook a healthy dish ...

So that all the ingredients are properly baked and the cheese casserole is perfect, while the cheese is not burnt, for this it is not recommended to keep the dish in the oven for a long time. After all, eggplant in the oven with mozzarella cheese and tomatoes is cooked in almost 10-15 minutes.

Eggplant baked in the oven with tomatoes and cheese

Process all vegetables, rinse and allow moisture to drain. Prepare all the necessary foods.

Cut off the stalks from the vegetables and slice the eggplants lengthwise into not too thin slices. Cut the tomatoes into slices of the same width and divide the mozzarella. Finely chop the garlic and grate the hard cheese.

Spread the parchment on a baking sheet and spread out the sliced ​​eggplant plates. It is recommended to pre-fry them in a pan with oil before that.

Sprinkle dry herbs on top of the laid out plates, add salt and put the tomatoes in one layer, according to capacity. Distribute chopped garlic.

Place chopped mozzarella slices on top of the tomatoes and sprinkle with a little grated hard cheese.

Transfer the baking sheet to an oven preheated to 1800 degrees and cook for 15 minutes, until the cheese melts and picks up the vegetables.

If you want your baked eggplant with tomatoes and cheese to turn out to be an appetizing golden brown crust, you can bake it for another 5 minutes until the cheese turns light golden.