Baked eggplant with feta cheese

Ingredients for 2 servings:

• 1 m.-large eggplant(s)
• 250 g mushrooms, brown
• 1 small zucchini
• 1 m.-sized onion(s)
• 1 bunch of spring onions
• 1 small can of tomatoes, diced
• 1 pack of sheep’s cheese
• 100 ml olive oil
• some basil
• some vegetable broth
• some oregano
• some sugar
• some salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the eggplant and cut lengthwise into approximately 1.5 cm thick slices. Season the slices generously with salt on both sides and let rest for 30 minutes. In the meantime, wash the zucchini and peel the onion, then cut both into small cubes. Clean and slice the mushrooms and spring onions. Wipe the eggplant slices dry with kitchen paper, fry them well in hot olive oil in batches, season with salt and pepper, and line a shallow baking dish with them. Now fry the onion in olive oil, then add the zucchini, mushrooms, and spring onions and fry briefly. Add the diced tomatoes and season with oregano, basil, sugar, salt, and pepper. Let everything simmer for about 5 minutes, stirring occasionally. Then spread the vegetable mixture over the eggplant slices and add a little vegetable stock. Bake in a preheated oven at approximately 200°C (fan oven) on the middle rack for about 20 minutes. Then spread the diced feta cheese on top and bake for another 10 minutes. Serve with crispy fried potatoes, rice, or baguette.