When planning a festive feast, do not forget to include simple snacks in the holiday menu. As an option, we suggest preparing delicious eggplant rolls with cheese and garlic. This unpretentious dish turns out juicy, tasty and attractive, and it cooks quite quickly. As for the filling, you can always vary it, adjusting it to your tastes. For example, curd cheese, fresh tomatoes or, for example, mushrooms will also fit well here.

Ingredients:

• eggplants - 2 pcs.;
• cheese - 150-200 g;
• garlic - 2-3 cloves;
• parsley - ½ bunch;
• mayonnaise - to taste;
• vegetable oil - about 30 ml.

Eggplant rolls with cheese and garlic recipe with photos

1. For a snack, choose medium-sized eggplants. We wash, remove the stalks and cut lengthwise into plates 5-6 mm thick. Sprinkle the slices with salt and leave for 10-15 minutes, then rinse with water and blot with a napkin. This simple method will help rid eggplants of bitterness.
   
2. Lightly grease the plates with vegetable oil and fry in a dry frying pan for 5 minutes on each side. With this method, the amount of oil will be minimized and the snack will be less fatty.
   
3. Let's prepare the filling for future rolls. Rub the cheese with medium shavings, mix with chopped parsley and garlic cloves passed through a press. Season the ingredients with mayonnaise. Take a sample, adding salt/pepper if necessary.
   
4. Place a portion of the filling (2-3 teaspoons) on each fried vegetable plate.
   
5. We roll our preparations into moderately dense rolls.
   
6. When serving, add herbs. For a bright “accent”, you can decorate the snack with cranberries or slices of fresh tomatoes.
   

Eggplant rolls with cheese and garlic are ready! The appetizer can be served either cold or slightly warmed. Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Blueberries are a rare vegetable that is undesirable to eat raw, but this does not limit the imagination of cooks. There are so many options for working with it that, even narrowing the criteria to a certain set of complementary products, you can experiment endlessly. What's an interesting way to serve a combination of cheese, garlic and eggplant?

How to cook eggplant with garlic and cheese

The number of dishes that can be created using this three products is countless. Appetizers, casseroles, warm salads, and pies are prepared from eggplants with cheese and garlic. You can serve them with a side dish to increase the satiety of the contents of the plate, or you can leave everything unchanged - blue ones are a very nutritious product, so they are well suited for a low-calorie menu. The only caveat is that they definitely need heat treatment.

In the oven

This method of working with blueberries is suitable for housewives who want to reduce the calorie content of their dishes. Mostly eggplants in the oven with cheese appear in the form of a puff casserole, and when vegetables are added they become a French ratatouille. No less delicious are stuffed halves or even blue circles, which can be filled with vegetable, meat or mushroom mixture, or even boiled cereal/paste.

In a frying pan

Fried blueberries are served as an appetizer, and they have a serious drawback in the form of very high fat content: they actively absorb the oil with which they are cooked. The cooks cut the eggplants into slices or thick (!) slices, and quickly fry them until crisp. Blue ones in a frying pan can be cooked in batter from a standard omelette mixture, which will reduce their absorption of oil, or sprinkled with flour. Without additives, they are fried only before further baking.

Eggplant recipes with cheese and garlic

Dishes based on blueberries can be either cold or hot, so both options are offered below. You'll find quick, simple appetizers and more complex arrangements for dinner or lunch. After getting acquainted with this set of step-by-step recipes with photos, you will understand how differently blueberries with garlic and cheese can play with taste and appearance, even when using budget products.

Rolls

• Number of servings: 8 persons.
• Calorie content of the dish: 1378 kcal.
• Purpose: for a snack.
• Kitchen: homemade.
• Difficulty: medium.

The ability of sliced ​​blues to retain their shape even during prolonged heat treatment made them a good basis for various portioned dishes in the form of stuffed boats and rolls. Housewives especially like the latter for their versatility in presentation: they can serve as a dinner, which only needs a side dish, or as an appetizer on the holiday table.

Ingredients:

• large blue ones - 4 pcs.;
• soft cheese – 170 g;
• garlic cloves – 3 pcs.;
• a bunch of greens (you can use a mixture);
• eggs 1 cat. - 2 pcs.;
• salt;
• low-fat sour cream – 80 ml;
• Sunflower oil – 50 ml..

Cooking method:

1. Wash the blue ones, cut lengthwise into plates that will not exceed 4 mm in thickness. They should remain flexible, but not see through, otherwise the rolls will tear.
2. Place on a baking sheet lined with paper or parchment and grease the top with oil.
3. Bake at 200 degrees, the time is determined by the power of the oven: you need the plates to begin to darken. If only the top or bottom heating element is working, you will need to turn them over for even browning.
4. Fill the eggs with water. Count 6 minutes from the moment of boiling. After cooling, peel and grate.
5. Mix with soft cheese, grated garlic, salt, sour cream and herbs.
6. Spread the filling in a thin layer onto the cooled eggplant slices, leveling with a spatula.
7. Roll into rolls and secure with a toothpick. Serve in a mound on lettuce leaves. If serving in portions, place 3-4 pieces side by side, garnished with balsamic sauce.

Baked

• Number of servings: 3 persons.
• Calorie content of the dish: 1313 kcal.
• Purpose: for dinner.
• Cuisine: Bulgarian.
• Difficulty: medium.

What would baked eggplant with cheese look like? Each national cuisine offers its own options: Italians like a large number of aromatic herbs, the obligatory tomatoes and boiled rice, and the cheese crust must certainly be crispy. The Bulgarian recipe assumes a more delicate structure: soft cottage cheese, the same soft cheese (mainly feta cheese), an egg and quite a bit of piquancy.

Ingredients:

• blue – 3 pcs.;
• garlic cloves – 3 pcs.;
• cottage cheese 5% – 280 g;
• pickled cheese – 200 g;
• large egg;
• salt – 7 g;
• ground pepper.

Cooking method:

1. Without eliminating the stalk, cut the blue ones in half lengthwise. Place in boiling water and wait a quarter of an hour.
2. Catch and remove excess liquid from inside and outside. Remove the stem and core.
3. Mash the cottage cheese with the egg, add grated garlic and cheese, and add salt. Add pepper as desired.
4. Fill each half of the vegetable with the filling and bake for half an hour at 190 degrees.

Stuffed

• Number of servings: 4 persons.
• Calorie content of the dish: 1231 kcal.
• Purpose: for dinner.
• Cuisine: Greek.
• Difficulty: medium.

This dish, interesting in its appearance and taste, belongs to Greek cuisine, but has a small original addition: garlic, which is not in the original recipe. It gives a special aroma and piquancy to the cheese cap. The cheese used here should not be over-salted, so you can dip it in cold water for half an hour - this will make the taste more bland. Stuffed blueberries are ideal for dinner, because they are not dangerous for the figure.

Ingredients:

• eggplants – 600 g;
• round rice - 2/3 cup;
• cherry tomatoes – 170 g;
• small onion – 50 g;
• garlic cloves – 2 pcs.;
• feta cheese – 150 g;
• basil sprig;
• vegetable oil – 1 tbsp. l.

Cooking method:

1. Wash the blue ones well, prick each one with a fork several times: this way the skin will not burst. Wrap them individually in foil and place on a baking sheet. Bake for half an hour at 200 degrees.
2. When cool, cut lengthwise into 2 parts, scrape out the core (mainly the area with seeds).
3. How to cook the rice is up to you - the main thing is that the result is not a viscous porridge, but a side dish.
4. Fry chopped onions with quartered cherry tomatoes.
5. Throw in the basil leaves. Add rice, stir, cover with lid for 3 minutes.
6. Grate the garlic. Rub the cheese through a sieve. Connect.
7. Fill each eggplant boat with the filling and place a cheese and garlic cap on top. Serve.

With tomatoes

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 1596 kcal.
• Purpose: for dinner.
• Cuisine: Italian.
• Difficulty: medium.

Where else in Italian cuisine can you look for interesting homemade recipes for delicious serving of vegetables with cheese, spices and garlic? Some of them offer incredibly satisfying dishes, devoid of any animal component, and are therefore classified as vegetarian. These spicy eggplants with cheese and garlic, and tomatoes, seasoned with aromatic herbs, are ready to compete even with a meat casserole.

Ingredients:

• eggplants – 700 g;
• head of garlic;
• onion – 100 g;
• tomatoes – 850 g;
• olive oil – 20 ml + for frying;
• white wine vinegar – 1 tbsp. l.;
• fresh basil – 35 g;
• oregano (leaves) – 10 g;
• mozzarella – 200 g;
• breadcrumbs – 75 g;
• ground pepper.

Cooking method:

1. After removing the stalks from the blue ones, cut them lengthwise into thick (8-10 mm) layers. Fry without adding oil in a grill pan, or place on a wire rack and bake at 220 degrees.
2. Chop the onion and cook until translucent with olive oil in a hot frying pan.
3. Add the tomato cubes from which the skins have been removed (you can do this by blanching). Add ground pepper, grated garlic.
4. Simmer the mixture in a frying pan for about a quarter of an hour - it should thicken, becoming a sauce. Add chopped basil leaves and vinegar.
5. Fill the form with the ingredients of the casserole in the following layers: tomato sauce, grated mozzarella, eggplant slices, more sauce, etc. Keep in mind that the last layer should be the cheese layer.
6. Sprinkle the casserole with breadcrumbs, drizzle with oil, and add oregano leaves. Cook for half an hour, oven temperature – 200 degrees.

Fried

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 1047 kcal.
• Purpose: for a snack.
• Kitchen: homemade.
• Difficulty: medium.

A simple appetizer that looks very attractive - something that should be in every cookbook. Even a housewife who rarely stands at the stove knows how to cook fried eggplants, because this recipe can help her out when guests suddenly appear. The main thing is to accurately calculate the number of circles when cutting blue ones - it should be even.

Ingredients:

• eggplants – 500 g;
• garlic cloves – 2 pcs.;
• salt – 2 tbsp. l.;
• hard cheese – 120 g;
• a bunch of greenery;
• vegetable oil.

Cooking method:

1. Cut the blue ones into thick (1 cm) slices and place in a small bowl. Add salt and forget for 20 minutes.
2. Rinse, dry with a napkin.
3. Sprinkle flour on both sides of each circle and place in a hot frying pan. Oil is a must!
4. Grate the cheese and garlic, add chopped herbs, stir.
5. Place a little cheese-garlic mixture on the fried eggplant circle and cover with the same one. Repeat for the rest. Cool before serving.

With nuts

• Cooking time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 923 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty: medium.

A very beautiful appetizer with an interesting taste - eggplant with cheese, walnuts and garlic. Before starting work, carefully consider the principle of collecting “towers”. Each has 2 blue circles (top and bottom), a circle of zucchini in the center, and a layer of cheese cream between them. On top it is also needed as a hat. Walnuts can be replaced with pine nuts.

Ingredients:

• blue – 2 pcs.;
• zucchini;
• curd cheese – 200 g;
• walnuts – 60 g;
• garlic cloves – 3 pcs.;
• dry herbs;
• olive oil.

Cooking method:

1. Cut the blueberries and zucchini into equal (!) slices. Grease with oil and place on a wire rack. Bake for 25 minutes at 210 degrees.
2. Mix grated garlic with curd cheese, add herbs.
3. Form “turrets”. Cook at the same temperature for 15 minutes. Sprinkle with chopped nuts before serving.

With Parmesan

• Cooking time: 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 1973 kcal.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

Stuffed eggplants with Parmesan and fried minced meat is not a dietary dish at all, since the combination of eggplants and meat is difficult for the body to perceive. However, the taste and incredible aroma cover all the subjective disadvantages. Every housewife who has ever had to deal with the difficulties of finding ideas for dinner should study this step-by-step recipe for Italian cuisine and rewrite it for herself.

Ingredients:

• eggplants – 3 pcs.;
• minced meat – 350 g;
• tomatoes – 200 g;
• garlic cloves – 2 pcs.;
• Parmesan – 180 g;
• dried basil – 2/3 tsp;
• salt;
• olive oil – 2 tbsp. l.

Cooking method:

1. Cut the washed blue ones in half lengthwise. Remove the core.
2. Grease with oil, place on a baking sheet, bake until golden brown at 220 degrees.
3. Fry the minced meat, not forgetting to add salt. Add grated garlic, blanched and chopped tomatoes into small pieces.
4. When the mass becomes as homogeneous as possible, turn off the stove.
5. Fill the “boats” with meat filling, sprinkle with basil, cover everything with grated Parmesan. Bake for another 25 minutes.

With processed cheese

• Cooking time: 1 hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 1067 kcal.
• Purpose: for dinner.
• Kitchen: homemade.
• Difficulty: medium.

There are a lot of ideas on how to decorate eggplants with melted cheese and garlic: from classic snack rolls to small sandwiches. For those looking for a recipe for dinner, experts advise trying a simple casserole similar to a frittata. If you want to present the dish in a more interesting way, buy puff pastry, cut into portioned squares, bake each until golden brown and use instead of a plate for casserole pieces.

Ingredients:

• eggplants – 250 g;
• eggs – 5 pcs.;
• processed cheese – 200 g;
• garlic cloves – 2 pcs.;
• greens – 50 g;
• salt.

Cooking method:

1. Finely chop the blue ones and sprinkle with salt. Leave for a quarter of an hour - during this time all the bitterness will have time to come out. Rinse and squeeze lightly with your hands.
2. Using the fine side of a grater, chop the garlic and melted cheese. Mix with herbs.
3. It is better to beat the eggs with a mixer to get a very fluffy light mass.
4. Combine the blue ones with the garlic-cheese mixture and fill the mold with it.
5. Fill with eggs in 2 approaches: after the first, you need to make several punctures in the casserole.
6. Cook at 200 degrees for 35 minutes. You can even serve it as an eggplant roll, cut into thick slices.

Under mayonnaise

• Cooking time: 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 1946 kcal.
• Purpose: for a snack.
• Kitchen: homemade.
• Difficulty: medium.

An alternative to the hot appetizer discussed above, which uses eggplant, cheese, garlic, mayonnaise and eggs. The key difference is frying in batter, which is softened by milk and thickened by flour (can be replaced with starch).

Ingredients:

• eggplants – 600 g;
• milk – 50 ml;
• eggs – 3 pcs.;
• garlic cloves – 3 pcs.;
• flour – 2 tbsp. l.;
• mayonnaise – 4 tbsp. l.;
• hard cheese – 120 g;
• vegetable oil.

Cooking method:

1. Whisk the eggs, flour and milk until the batter is not too runny.
2. Dip the blue circles there, leaving for 4 seconds to soak.
3. Immediately place on hot oil and fry at maximum power until crusty.
4. When all the eggplants have gone through this procedure, place them on a baking sheet.
5. Top each circle with a garlic-cheese mixture and mayonnaise. Bake for 7 minutes at 220 degrees.

Vegetarian cutlets

• Cooking time: 45 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 728 kcal.
• Purpose: for dinner.
• Kitchen: homemade.
• Difficulty: medium.

If you combine all the above products, you can get very tender vegetarian cutlets that fit well even into baby food. They often help out housewives who need to find a use for a large harvest of vegetables from their own garden, but are already bored with familiar recipes. You can stew these cutlets in tomato paste mixed with onion and carrot frying.

Ingredients:

• eggplants – 450 g;
• carrots – 230 g;
• garlic cloves – 2 pcs.;
• egg;
• processed cheese – 100 g;
• flour – 45 g;
• salt pepper;
• bulb.

Cooking method:

1. Chop the blue ones into cubes and use a meat grinder to grind them similarly to minced meat.
2. Place in a colander, wait a little: excess liquid should drain.
3. Add spices, grated onions, cheese, carrots and garlic. Add the beaten egg.
4. Add flour by eye - the indicated amount is not an axiom. The cutlet mass should be dense.
5. Make thick small balls, bake at 190 degrees for 35 minutes or fry in vegetable oil, and then simmer by adding half a glass of water.

Cooking secrets

All the recipes with photos discussed above are as simple as possible, but it’s worth learning a few more nuances from professionals to get the perfect result:

• If you plan to cook fried eggplants, but are afraid of the greasy quality of the final dish, grease each piece with a paper napkin that has been soaked in oil. The product will not burn, but there will be no excess fat.
• You won't have to try to remove the bitterness if you use young blue ones or those from the sweet varieties.
• If you make eggplants baked with cheese in halves, be sure to heat them before stuffing. The filling, if it is meat, must also be pre-prepared.

Video

Fried eggplant appetizers are very tasty, but there is one big BUT with their preparation, they are always excessively fatty, since the structure of the eggplant pulp is like a sponge - it absorbs the oil in which it is fried, no matter how much you pour it. What can you do to prevent eggplants from absorbing so much oil? There are several ways:
- 1) before frying, sliced ​​eggplants (plates or pieces) can be dipped in beaten eggs, the batter will “close” the pores of the pulp.
- 2) you can regulate the amount of fat absorbed yourself, for this you need to pour the oil not into the frying pan, but onto the eggplants prepared for frying (cut into slices, for example), coat them with oil with your hands or apply the oil with a brush on both sides. Then fry in a dry frying pan. You will get a grilled effect and at the same time preserve the favorite taste of eggplants fried in oil.
The second method is used in the recipe that I want to share with you - eggplant rolls with cheese filling made from boiled eggs, hard cheese and garlic. This cold appetizer is incredibly tasty, ideal for a festive summer table. You will also learn how to cook capricious eggplants according to all the rules, which, in addition to the fact that they strive to absorb more oil during cooking, also manage to taste bitter. How to get rid of bitterness in eggplants that are not boiled in water? You will find the answer to these questions in our detailed master class.

Grate the cheese on a fine grater.

Grate the eggs on a fine grater.

Combine cheese and eggs.

Squeeze the garlic. Season with mayonnaise. You can add a little salt (1 small pinch).

Mix well.

Wash the eggplants, cut off the stem.

Cut the eggplants into thin slices of 2-3 mm.

Place the eggplant slices in a bowl, sprinkle with salt (0.5 tsp salt for one medium eggplant). Leave for 10 minutes. The eggplant will release its juice and the bitterness will go away with it.

Pour 1 tbsp. water, rinse the eggplant slices a little, this way we will get rid of excess saltiness and bitterness. Drain the water. Squeeze the eggplants a little.

Pour 2-3 tbsp. oil directly onto the eggplants. We will fry in a dry frying pan - this way we regulate the amount of oil that the eggplants will absorb during cooking; the raw pulp does not absorb fat as much as during the frying period and you can easily apply the oil evenly. Sometimes the oil is applied with a brush along the entire length of the record, but I like to pour the oil and mix with my hands.

Description

Eggplant with cheese and garlic- This is an incredibly tasty, although quite high-calorie snack. You can include it in both the everyday menu and the menu for the holiday table. However, due to its high calorie content, you should not rely on it, although you can still treat yourself to it occasionally, especially since eggplants with cheese and garlic are prepared quite quickly.

You can find different interpretations of this dish, but most often it is prepared in the form of rolls. To do this, eggplants are cut into longitudinal slices, which are then fried in a frying pan. Then the cheese and garlic filling is wrapped in them. As you can see, everything is very simple. The cooking process is completely simple, and therefore even a novice housewife can handle it.

Believe me, if you treat your household with such rolls at least once, they will ask you to cook them again and again. Intrigued? Well, then, without further delay, let’s start studying a step-by-step photo recipe for preparing eggplants with cheese and garlic!

Ingredients

• 
  (1 PC.)
• 
  (2 cloves)
• 
  (150-200 g)
• 
  (taste)
• 
  (for frying)

Cooking steps

Let's prepare all the ingredients required for the recipe.



Now let's take care of the eggplant. It must be washed thoroughly and then the stalk removed. After this, cut the eggplant into transverse slices, the width of which should be from 5 to 7 mm.



We send the resulting slices to fry in a frying pan preheated with oil. As a result, the eggplant should brown and acquire a pleasant golden hue. After frying, place the slices on a paper towel. This is necessary in order to remove excess oil that the eggplant has absorbed.



Cover the first layer of eggplants with a paper towel, and then place the next layer of eggplants on it.



We also cover the last layer with a paper towel, which we press down on top with a plate.



Now let's start preparing the filling. To do this, you need to peel the garlic cloves and then grate them on a fine grater.



We also grate hard cheese on a fine grater, and then mix it with garlic.



Season the cheese-garlic mixture with mayonnaise, preferably light, in order to slightly reduce the calorie content of the dish.



Mix the cheese mixture thoroughly so that the mayonnaise and garlic are distributed evenly.



Now you can start making rolls. To do this, remove the paper towel and Place the filling on the narrower edge of the eggplant..



* In order for the eggplant rolls to look neat and not unfold, you need to start rolling them from the narrow part, which is why we put the filling on it.

Now all that remains is to roll the eggplants into rolls, place them beautifully on a dish and you can serve them.



Bon appetit!!!

The vegetable, which at first glance has a wonderful color, has long won recognition and well-deserved love from most housewives around the world. We lovingly call him “little blue.” Ripe eggplant fruits contain a large amount of fiber, pectin, various vitamins, minerals and natural sugars, which have a beneficial effect on the functioning of the cardiovascular and digestive systems. It is not for nothing that in the East eggplant is called the “vegetable of longevity.”

An incredible number of dishes are prepared with eggplants: they are fried, stewed, pickled, baked, caviar and various salads are prepared from them. And it’s not surprising, because eggplant goes well with vegetables, meat, mushrooms, and cheese. Eggplant is especially good when combined with cheese. So, as they say, we found each other. They are easy to prepare and eat quickly. That is why, probably, there are a great many recipes for making eggplant with cheese. An oven or multicooker (in the “Frying” or “Baking” mode), as well as an air fryer, will be a great help in preparing eggplants.

To prepare eggplant with cheese, you can purchase fruits of various varieties, the main thing is to pay attention to their appearance. They should be free of stains and damage, smooth, elastic and not overripe. You can cook vegetables with or without skin. Before cooking, the eggplants must be cut, salted thoroughly and left in water for 30-40 minutes so that the bitterness goes away, otherwise the intended dish can easily be ruined. In addition, after soaking the eggplants in water, it is recommended to dry them well, then they will fry better. But there are recipes without soaking.

If the recipe calls for frying or stewing, you must remember that eggplants absorb quite a lot of oil and it is better to fry them over high heat without a lid, then a crispy crust will appear that prevents the penetration of oil. Then you can reduce the heat and simmer until done.

That's all, and now we bring to your attention several variations on the theme: “Eggplant with cheese.”

Eggplant with cheese and garlic

Ingredients:
2 eggplants,
100 g cheese,
5 cloves of garlic,
3 tbsp. mayonnaise,
salt, herbs - to taste.

Preparation:
Wash the eggplants, peel them and cut into slices about 5 mm thick.
Place one layer in a frying pan, add a little salt, brush with a mixture of crushed garlic and mayonnaise, and sprinkle with grated cheese. Place the remaining products in layers in the same order. Place the eggplants with cheese and garlic in an oven preheated to 180°C and bake until golden brown. Serve to the table, sprinkled with finely chopped herbs. The finished dish will be delicious both cold and hot.

Eggplant stuffed with cheese

Ingredients:
300 g eggplants,
2 eggs,
150 g cheese,
30 g butter,
½ tsp. salt.

Preparation:
Wash and dry the eggplants, cut off the stems and cut into 2 parts. Remove the seeds and boil the eggplants in salted water. During this time, prepare the filling. Boil the eggs and chop them finely, grate the cheese on a coarse grater and mix with the eggs. Season the resulting mass with butter. Fill the eggplants with the egg-cheese mixture, place on a baking sheet, pre-greased, and bake in an oven preheated to 200°C for 5 minutes.

Eggplants with cheese “Tenderness itself”

Ingredients:
1 large eggplant
70-100 g hard cheese,
1 clove of garlic,
70 g mayonnaise,
3-5 tbsp. ketchup.

Preparation:
Cut the eggplant into small circles and place in boiling salted water for a few minutes. Then place on a baking sheet, previously greased with vegetable oil. Finely chop the garlic, mix it with grated cheese and mayonnaise. Mix the resulting filling, place it on each piece of eggplant and pour ketchup on top. Bake in an oven preheated to 180°C for 15-20 minutes. Serve hot.

Eggplant baked with cheese and tomatoes

Ingredients:
750 g eggplants,
250 ml milk,
150 g tomatoes,
100 g cheese,
25 g dill,
25 g parsley,
4 tbsp. vegetable oil,
1 egg,
1 tbsp. flour,
salt - to taste.

Preparation:
Peel the eggplants, add salt and leave for 20 minutes. Then drain the juice and fry the eggplants in vegetable oil. After frying, place the eggplants on a baking sheet, sprinkle with most of the grated cheese, finely chopped dill and parsley, place pieces of tomatoes on top and bake in an oven preheated to 200°C for 20 minutes. When the time is up, pour the eggplants with a sauce made from flour, milk and eggs fried in the rest of the butter. Sprinkle with remaining cheese, finely chopped herbs and bake until done.

Eggplant rolls with cheese and walnuts

Ingredients:
2 eggplants,
100 g cream cheese,
100 g chopped walnuts,
olive oil - how much will it take?

Preparation:
Slice the eggplants thinly lengthwise, sprinkle with salt and leave for 15 minutes to release the bitterness. Then fry in a frying pan on both sides. Cover a baking sheet with foil and spray it with oil. Place a piece of cheese on each slice of eggplant, sprinkle with chopped walnuts, roll up and secure with a toothpick. Bake in the oven for no more than 5 minutes.

“Towers” ​​on a baguette of eggplant, cheese and tomatoes

Ingredients:
1 eggplant,
2 small tomatoes,
100 g cheese,
1 egg,
1 baguette,
50 g vegetable oil,
greens and salt - to taste.

Preparation:
Cut the eggplants into thin slices and fry in a preheated frying pan with a little oil for 1 minute on each side. Cut the baguette into 1 cm thick pieces, finely chop the greens, mix with the egg, add salt and beat with a fork. Dip each piece of baguette into this mixture and fry in vegetable oil. Place the fried pieces on a paper towel to absorb excess fat. Place the baguette pieces on a baking sheet, place a slice of tomato on top of each, adding a little salt, then a piece of cheese and complete the composition with a fried piece of eggplant. Bake the towers in an oven preheated to 180°C for 15 minutes, then place them on a dish and decorate with herbs.

Eggplant baked with cheese and onions

Ingredients:
1.5 kg eggplants,
1 kg sweet pepper,
500 g onions,
1 kg of tomatoes,
200 g Dutch cheese,
200 g mayonnaise,
1 tbsp. butter,
salt - to taste.

Preparation:
Grease a baking sheet with butter. Cut the eggplants into slices 5-8 mm thick, place on a sheet, add salt, place a layer of onion sliced ​​on top, add salt, then a layer of sweet peppers, cut into rings, tomato slices on them, salt, sprinkle with grated cheese, pour in mayonnaise and bake in an oven preheated to 200-220°C for 40 minutes.

Eggplant marinated with Italian cheese

Ingredients:
2 eggplants,
1 bunch of basil,
100 g cheese,
3 tbsp. vegetable oil,
salt - to taste.
For the sauce:
3 cloves of garlic,
1.5 lemons (juice and zest).

Preparation:
Wash the eggplants, dry and cut into thin slices. Salt them well and leave for 15 minutes, then rinse. In hot oil, fry the eggplant slices on both sides. Wash the basil and dry. Leave a few leaves for decoration, cut the rest into thin strips. For the sauce, finely chop the garlic and mix it with chopped basil, juice and lemon zest. Pour the prepared sauce over the hot eggplant slices and leave for 15 minutes. Then place on a dish, sprinkle with grated cheese and garnish with basil leaves.

Eggplant baked with cheese and ham

Ingredients:
4 eggplants,
4 tomatoes
250 g ham,
70 g cheese,
100-150 g hard cheese,
2-3 tbsp. vegetable oil,
butter, salt, ground red pepper - to taste.

Preparation:
Finely chop the ham. Scald the tomatoes, remove the skin and cut into slices. Cut the washed and peeled eggplants in half lengthwise and fry for 10 minutes in a preheated frying pan with vegetable oil. Then put them in a baking dish, salt and pepper to taste, put ham and chopped tomatoes in them. Sprinkle the top with crumbled feta cheese mixed with grated cheese and place a piece of butter. Place the eggplants in the oven and bake for 30 minutes at 180°C.

Eggplant with cheese and champignons

Ingredients:
2-3 eggplants,
500 g fresh champignons,
2 onions,
2-3 tomatoes,
100-150 g cheese,
mayonnaise or sour cream, salt - to taste.

Preparation:
Cut the mushrooms into slices and lightly fry, adding the onion cut into half rings. Cut tomatoes and eggplants into small pieces. Grate the cheese. Place in layers in a baking dish, spreading each layer with grated cheese mixed with mayonnaise: eggplant, mushrooms, eggplant, mushrooms, tomatoes. Place the mold in the oven preheated to 190°C for 30-40 minutes.

Eggplant with Neapolitan cheese

Ingredients:
eggplants,
grated parmesan,
tomato sauce,
flour,
vegetable oil,
salt.

Preparation:
Select medium-sized eggplants, peel and cut lengthwise into 6 pieces. Lightly salt, bread in flour, fry in oil, then remove from the pan and let the oil drain. Cover the bottom of the pan with a layer of grated cheese and pour a thin layer of tomato sauce. Place half of the prepared eggplants on top, then repeat everything: layer of cheese, layer of sauce, eggplant. On top of everything is a layer of cheese. Before serving, keep the saucepan on the heat for a while so that the cheese melts and mixes with the tomato sauce.

Stuffed eggplant boats with cheese, meat and rice, Austrian style

Ingredients:
400 g eggplants,
200 g cheese,
100 g boiled meat,
1 tbsp. boiled rice,
1 onion,
2 eggs,
vegetable oil, salt - to taste.

Preparation:
Cut the eggplants in half lengthwise and cut the flesh crosswise. Place the eggplants cut side down and fry in vegetable oil. Then scoop out the pulp with a spoon, chop it, mix with pre-stewed onions, boiled rice and meat. Add salt, pepper, raw egg to the mixture and mix everything thoroughly. Fill the eggplant halves with the filling, generously sprinkle with grated cheese, sprinkle with vegetable oil and bake in an oven preheated to 180°C until done.

Eggplant schnitzel with cheese

Ingredients:
2 eggplants,
2 eggs,
100 cheese,
2 tbsp. flour,
2 tbsp. vegetable oil,
parsley and dill, salt, ground black pepper - to taste.

Preparation:
Wash the eggplants, peel, cut into slices lengthwise, add salt and leave for 30-40 minutes. Then squeeze out the juice and fry each slice. Rub the cheese through a sieve, beat in 1 egg, add finely chopped herbs, pepper and mix well. Combine the fried eggplant slices in pairs with the resulting mixture, roll in flour, dip in beaten egg and fry in a frying pan in hot oil until golden brown.

Eggplant salad with cheese

Ingredients:
5 small eggplants,
100-150 g cheese,
4 tbsp. vegetable oil,
salt - to taste.

Preparation:
Bake the eggplants in the oven, cool, peel and finely chop, then fry them for 3-4 minutes in vegetable oil, stirring continuously. Then cool, add salt and sprinkle with grated cheese.

Eggplant casserole with cheese

Ingredients:
1 kg eggplants,
1 kg of tomatoes,
1 bunch of basil,
100 g hard cheese,
300 g mozzarella,
3 cloves of garlic,
2 hard-boiled eggs,
vegetable oil, salt, ground black pepper - to taste.

Preparation:
Cut the eggplants lengthwise into slices 5 mm thick, salt on both sides, stack on top of each other and leave in this form for 1 hour so that the bitterness comes out. Pour boiling water over the tomatoes for 1 minute, peel the skins, cut them crosswise and remove the seeds. Cut the tomato pulp into cubes and place them in a saucepan. Cut one third of the basil into strips and add to the pan, add the garlic passed through a press and simmer the resulting mass until thickened. Season with salt and pepper. Lightly squeeze the eggplants, dry with a paper towel and fry on both sides in a preheated frying pan with vegetable oil. Place the fried eggplants on a paper napkin to drain excess fat. Finely chop the remaining basil, cut the mozzarella and boiled eggs into thin slices. Place a layer of eggplant in a greased dish and sprinkle with grated cheese, then lay out slices of eggs and mozzarella, pour tomato sauce over them and sprinkle with chopped basil. Then a layer of eggplant and then alternate layers. Bake the casserole in the oven at 180°C for 40 minutes. 10 minutes before ready, sprinkle with remaining grated cheese.

Here they are - delicious eggplants with cheese. Cook and try these dishes with pleasure.

Bon appetit!

Larisa Shuftaykina