Eggplant baked with tomato and cheese

150 g salty cheese

4-5 medium tomatoes

2 medium eggplant

garlic

fresh or dried basil

salt

Cut eggplant rings without cutting through, soak for 20 minutes in a warm salt water.

Lubricate the eggplant slices with salt, basil and garlic passed through the press.

In the sections on eggplants put plastic cheese and tomatoes.

Each eggplant wrapped in foil and bake at 200 degrees for half an hour in the oven.

Remove foil top, bake for another 10-15 minutes eggplant.

Recipe: Angel in disguise