Eggplants Baked in Tomato Sauce with Cheese

Main Dishes | Mediterranean cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The original recipe has been modified; instead of mozzarella, I use Adyghe cheese, and I don't use eggs at all.

Ingredients

Eggplants - 2 lbs
Tomatoes - 2 lbs
Garlic - 1 clove
Mild Chili Spice - 1 piece
Adyghe cheese - 10.6 oz
Grated Pecorino Pepato Cheese - 7.1 oz
Olive Oil - 4 spoons

Step by Step guide

Step 1

Slice the eggplants into 0.5 cm thick rounds and sprinkle salt on both sides, stacking them in a dish. You should have just enough fresh eggplants to fill the dish completely, with a slight overflow. After a couple of hours, drain the water, squeeze out the excess, and fry them on both sides in a skillet greased with oil. Arrange the slices on a plate and let the excess oil drain off.

Step 2

Sauce: finely chop the tomatoes and set aside. Mince the garlic and hot pepper, then sauté in oil for 30 seconds. Add the tomatoes and chopped basil. Simmer the sauce until it's cooked through. The sauce should be thick but not overly so, and season with salt at the end without over-salting.

Step 3

Layer eggplants in a baking dish, followed by a layer of Adyghe cheese, drizzle with sauce, and cover with Parmesan. Repeat the process until all ingredients are used up. The top layer should be Parmesan.