Baked Eggplant

Ingredients

• •1 kg eggplant
• •1 tbsp salt
• •Frying oil
• •4 medium tomatoes
• •1 clove garlic
• •1 tbsp olive oil
• •Thyme, chopped parsley
• •Salt, black pepper
• •Kashar cheese

Preparation

1. 1

   Peel the eggplants in stripes and slice lengthwise 1 cm thick. Sprinkle with salt and rest in a colander half an hour, then rinse and dry. Fry in plenty of oil and drain.

2. 2

   Halve and seed the tomatoes; put in a pot with garlic, chopped parsley, thyme and olive oil. Cook until the tomatoes release their liquid, then sieve. Season with salt and pepper.

3. 3

   In a baking dish spread a layer of tomato sauce, a layer of eggplant and sprinkle with kashar. Top with the rest of the eggplant and sauce.

4. 4

   Sprinkle with kashar and bake until golden.