Ingredients

2-3 large eggplants
4-5 large ripe tomatoes
400–500 g cheese
Olive oil to taste
Salt to taste
Freshly ground black pepper to taste

Preparation

1.Cut eggplant into thick slices. Fry in heated olive oil until golden brown from both sides.

2.Place eggplants on paper towels to drain excess oil.

3.Slice tomatoes. Finely chop cheese or grate it on a coarse grater.

4.Preheat the oven to 430° F (220°C). Grease a baking dish with oil. Spread eggplant, tomatoes and cheese on the dish. Season the vegetables with salt and pepper. Bake in the oven for 15-20 minutes. Serve hot.