No woman would refuse such a snack. Eggplant can be sprinkled on top of ground walnuts.
Eggplant with cheese and tomatoes
4-6 servings, cooking: 40 minutes.
What you need:
2-3 large eggplants.
4-5 large ripe tomatoes
400-500 of mozzarella
olive oil
salt, freshly ground black pepper
What to do:
1. cut the eggplants into medium-thick slices, fry in batches in heated olive oil until crispy on both sides.
2. Place the cooked eggplant on paper towels to drain the excess oil.
Cut the tomatoes into slices. Slice the cheese thinly or grate it on a coarse grater.
4. Preheat the air grill or oven to 220 ° C. Grease a baking dish with oil. Layer the eggplant, tomatoes and cheese in the mold, seasoning the vegetables with salt and pepper. Bake in the oven for 15-20 minutes. Serve hot.