This is a simple dish that you can eat even hot, even cold, as a side dish or as an independent закуску. 
AT ремя: 55 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2-3 tbsp. l olive oil
- Eggplant (sliced 0.5 mm thick.) ─ 1 pc.
- Onion (cut into rings with a thickness of 0.5 mm.) ─ 2 pcs.
- Garlic ─ 1 clove
- Tomato (sliced in circles 0.5 mm thick.) ─ 2 pcs.
- 30 gr grated parmesan
Recipes with similar ingredients: eggplant, tomatoes, parmesan, onions, garlic
Recipe preparation:
- Preheat the oven to 375 ° C.
- In a large skillet over medium heat, heat 1 tablespoon oils. Add the eggplant slices, salt and fry them until golden color on both sides. Put on a plate and repeat same thing with onions.
- Pound the heat-resistant baking dish with a garlic clove. Вlay out the eggplant, onion and tomato layers. Pour over a little olive oil. Cover the aluminum baking dish foil and bake until the tomatoes are soft. Baking time ─ 20 minutes.
- Take out the baking dish, remove the foil and place the mold under the grill in the oven. Sprinkle tomatoes with grated cheese and pour broth to melt and fry the cheese and leave in the oven for another 2 minutes. Remove the finished dish from the oven and serve table.
