Eggplant with cheese and garlic

Eggplant with cheese and garlic is a great holiday and everyday snack. It is very important to note that this snack can be eaten both warm and cold. When cooled down, it acquires an unexpected taste.

Ingredients

• Eggplant - 2 Pieces (medium)
• Cheese - 100 grams (Gouda or mozzarella)
• Low melting cheese - 350-400 grams
• Garlic - 3-4 Cloves
• Greens - To taste (optional, sage leaves, for example) Salt, pepper - To taste
• Flour - 1 Glass
• Breadcrumbs - 1 Cup (or more)
• Eggs - 2 Pieces
• Vegetable oil - 1/2 Cup

Directions

1. Rinse the eggplants and cut into slices of equal thickness. You do not need to remove the skin.
2. Salt the eggplant slices and place in a colander. Press on top with a plate and a weight (can of water) and leave for an hour.
3. After an hour, dry the circles with a towel. Arrange the mugs in pairs, we will form a kind of sandwich from the eggplant.
4. Cut the cheese into slices the size of an eggplant circle. Put the cheese on the eggplant, squeeze out a small amount of garlic and a sprig or leaf of herbs. Cover with a second round of eggplant.
5. Whisk the eggs in a wide bowl. Also make a plate of flour and bread crumbs. Dip each "sandwich" in flour, then in the egg mixture and breadcrumbs.
6. Allow the breaded eggplants to dry (10 minutes), then heat the oil in a skillet over medium-high heat. Fry the eggplant with cheese and garlic on both sides for 2-3 minutes each. Bon Appetit!