Oven-baked eggplant sandwich

Ingredients for 2 servings:

• 1 eggplant(s)
• 4 tomatoes
• 1 clove(s) garlic
• cream cheese
• salt and pepper
• Sugar
• lemon juice
• 1 mozzarella, sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

with tomatoes and cream cheese, vegetarian, low carb

Thinly slice the eggplant lengthwise. Sprinkle the slices with salt on both sides and set aside for about 20 minutes. Score a small X on the underside of the tomatoes, place the tomatoes in a bowl, and pour hot water over them. Remove after about a minute and carefully peel off the skin. Finely dice the tomatoes and season with salt, pepper, a little sugar, and a squeeze of lemon juice. Finely chop the garlic and mix in. Pat the eggplant dry with kitchen paper and spread the slices with cream cheese. Stack the slices on top of each other or fry them briefly in a pan and shape them into individual rolls (frying makes the eggplant more supple and easier to roll). Place the stacked eggplants in a baking dish and pour the tomatoes over them. Spread the mozzarella on top. Place in the preheated oven at 200°C (top/bottom heat) for about 20-30 minutes.