Oven-baked eggplant and tomato fans

Ingredients for 2 servings:

• 2 eggplant(s)
• 4 m.-sized tomatoes
• 1 package of mozzarella or feta
• some olive oil
• some salt and pepper
• some basil, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

quick, tasty, vegetarian

Preheat the oven to 180°C. First, wash the eggplants and cut them in half lengthwise. Carefully cut the halves into large slices, making about three cuts. Do not cut all the way open at the top (where the green part is) (see photo). Place a piece of baking paper on a baking tray and drizzle with olive oil. Place the eggplant slices on the tray. Now cut the tomatoes into even slices and place them between the eggplant strips. Cut the mozzarella or feta (to taste) into pieces and arrange them over the slices. Season the slices with salt and pepper and drizzle with a little olive oil. Sprinkle with basil and place the tray in the oven at 180°C for about 30-35 minutes. When the cheese has melted and the eggplants are cooked, enjoy fresh from the oven.