Fan of eggplant with tomatoes and cheese in the oven

For all lovers of vegetable dishes, we offer an interesting recipe for baked eggplant in a fan with tomatoes and cheese. This appetizer is perfect for serving on a festive table or for Sunday lunch. The filling can be varied as desired. Sauteed vegetables such as carrots, onions, and mushrooms are great. For lovers of meat dishes, you can supplement the product with ham or pâté.

For the recipe, large eggplants are best suited, without hard partitions and hard seeds. When choosing cheese, give preference to varieties of 50 - 60% fat with a classic taste.

Eggplant with tomatoes and cheese in the oven recipe

Cut the washed eggplant in half. Cut each half into strips 0.8 - 1 cm wide, not reaching the edge of 2 cm.

Sprinkle the eggplant with salt, pepper and sugar. Place in a bowl and leave for 30 minutes.

Set aside some of the cheese (15 g), cut the rest of the product into thin slices 2-3 mm thick.

Cut ripe red tomatoes into semicircular thin slices.

Pour vegetable oil, a pinch of salt, dry thyme and garlic passed through a press into the tomato. Stir the sauce.

Squeeze the eggplants from excess liquid, put in a baking dish.

Place tomatoes and cheese in the cuts made, imitating a fan.

Pour the cooked tomato-garlic sauce over the eggplant fan.

Wrap the form with foil and place in a preheated oven.

Bake the eggplants in a 200-degree oven for 35-40 minutes. Remove the foil.

Sprinkle the vegetable dish with parsley leaves and finely grated cheese. Continue baking the dish for about 10 minutes.

Transfer the finished meal to a serving plate, garnish with hot pepper rings, parsley and tomato slices. Serve to the table.

An eggplant fan can be served hot or cold, and can be supplemented with various sauces.