Eggplants baked in tomato sauce with cheese
8 servings
60 minutes
Eggplants baked in tomato sauce under cheese is a dish that transports us to the sunny atmosphere of the Mediterranean. Its roots lie in the traditions of Mediterranean cuisine, where fresh vegetables, aromatic herbs, and delicate cheeses combine in harmony of flavors. Tender slices of eggplant soaked in tomato sauce with garlic and spices acquire a rich, slightly sweet taste, while Adyghe cheese adds creaminess and softness. Parmesan baked to a golden crust gives the dish a pleasant crunchy texture. It is the perfect treat for both a cozy family dinner and a festive table.
1
Slice the eggplants into 0.5 cm thick pieces, salt both sides, and stack them in a dish. There should be just enough fresh eggplants to fill the dish completely with a slight overflow. After a couple of hours, drain the water, squeeze them, and fry on both sides in an oiled pan. Place the slices on a plate and let the oil drain slightly.
- Eggplants: 1 kg
- Olive oil: 4 tablespoons
2
Sauce: finely chop the tomatoes and set aside, finely chop the garlic and hot pepper, sauté in oil for 30 seconds. Add the tomatoes and chopped basil. Simmer the sauce until ready. The sauce should be thick, but not too thick, season with salt at the end.
- Tomatoes: 1 kg
- Garlic: 1 clove
- Red chilli pepper: 1 piece
3
Layer the eggplants, then a layer of Adyghe cheese, drizzle with sauce, cover with Parmesan, and continue until ingredients run out. Parmesan should be on top.
- Eggplants: 1 kg
- Adyghe cheese: 300 g
- Grated Parmesan cheese: 200 g
4
Bake at 200°C in the oven for about 40 minutes.