"Fan" of eggplant with tomatoes and mozzarella

An original appetizer with three main ingredients. Delicate baked eggplant pulp, reminiscent of mushrooms in taste, is in perfect harmony with sweet and sour tomatoes and cheese, which gives the dish a creamy touch. And for a pleasant aroma, chopped parsley and garlic are responsible, with which eggplants are sprinkled before baking.

Ingredients

• Eggplant - 570 g (2 pcs.)
• Mozzarella cheese - 250 g
• Tomatoes - 270 g (3 pcs.)
• Fresh parsley - 30 g (6-7 sprigs)
• Garlic - 15 g (3 cloves)
• Vegetable oil - 45 ml (3 tablespoons)
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare all ingredients. Eggplants choose a large size with dense pulp, without signs of spoilage and mechanical damage.
2. Tomatoes should be ripe and firm to the touch.
3. Rinse eggplant well with cold water and pat dry with paper towels to remove excess moisture. Make longitudinal cuts 1 cm thick along the entire length of the vegetable, stepping back about 1.5-2 cm from the stem (in the form of a "fan"). Rub each cut with salt. Leave for 20-30 minutes for the juice to drain.
4. After 25 minutes, turn on the oven, let it warm up to 180 degrees.
5. In the meantime, wash the tomatoes, dry, cut out the place of attachment of the stalks. Cut the tomatoes into slices 0.5-0.6 cm thick.
6. Cut mozzarella into slices 0.2-0.3 cm thick.
7. Rinse and dry the parsley, remove the stems. Finely chop the leaves.
8. Peel the garlic and finely chop. Add to parsley, stir.
9. Dry the "rested" eggplants with a paper towel to remove excess juice. Send tomato slices (2-3 pieces) and 2 slices of cheese into each eggplant cut, alternating the ingredients with each other.
10. Cover a baking dish or baking sheet with foil or parchment, lay out the prepared eggplants. Sprinkle generously with parsley and garlic on top and drizzle with vegetable oil.
11. Send to the oven preheated to 180 degrees for 45-60 minutes. The eggplant and tomatoes should be soft and the cheese should be melted. (Baking time will vary depending on your oven and size of vegetables.)
12. "Fan" of eggplant with tomatoes and mozzarella is ready. Transfer to a plate and serve while the cheese is hot.
13. Bon appetit!