Eggplant casserole with tomatoes and cheese in the oven

Step-by-step cooking

1. Step 1:

   

   Everything is fast and very simple! Preheat the oven to 230 ° C.

2. Step 2:

   

   Eggplants (they need to be cut 2 times thinner than in my photo)

3. Step 3:

   

   And cut tomatoes into thin circles.

4. Step 4:

   

   Garlic is not chopped finely, as usual, but cut very large. Suluguni cheese is cut into thin slices. We take a heat-resistant vessel and put the vegetables in it overlap, alternating eggplants, tomatoes and cheese. Randomly add garlic, pour oil, sprinkle with pepper and dry herbs.

6. Step 5:

   

   That's it, now we put this beauty in the oven for 20 minutes. Even if you didn't have an appetite, believe me, it will appear from the aroma alone!

7. Step 6:

   

   Before serving, you just need to add a green touch and decorate the dish with basil or parsley.

8. Step 7:

   

   And here you have a bright summer vegetable casserole. Honestly – a lot of fun!