Eggplant casserole in the oven

4 servings
40 min

How do I make an eggplant casserole in the oven? Wash the tomato, remove the stalk, cutting it in half.

Cut the tomato into half rings.

Wash the young eggplant. Cut off about a couple of centimetres of flesh from the side of the stack. She won't be needed. And patch the eggplant in thin rings: no more than three millimeters wide.

According to my observations, the most delicious eggplants are those that have such seeds. With them, any dish will be a bomb. If you have too dense eggplants, then you can blanch them before baking (hold them in boiling water) for a couple of minutes, then lower them into ice water for a couple of minutes, or fry them on both sides in a pan for a couple of minutes.

Peel the garlic clove and press to the cutting board with the flat side of the knife. This will be more convenient to work with him.

Finely chop the garlic.

Mash the brynza to the state of large crumbs. This is convenient to do with a fork.

Put vegetables and cheese in rows in a baking dish pre-greased with sunflower oil. First eggplant, then tomato, some brynza and garlic.

Alternate rows until the ingredients run out. Salt, pepper to taste. And drizzle with sunflower oil. Bake in the oven at 200 degrees for half an hour. Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. Vegetables should become soft with a beautiful toasted crust.