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Baked eggplant with vegetables and mozzarella

I offer a delicious, dietary dish - baked eggplant with tomato, peppers and mozzarella. The dish is dietary, vitamin and tasty.

Composition:

  • large eggplant - 1 piece
    • .
  • tomato - 1 pc.
  • not very large bell pepper - 1 pc.
  • garlic to taste
  • yogurt for greasing
  • mozzarella to taste
  • salt
  • olive oil

Cooking baked eggplant with vegetables and mozzarella:

Wash the eggplant well, cut it lengthwise into plates without cutting it all the way through. Salt it and leave it alone for 30 minutes. Then rinse the eggplant lightly under cold water, squeeze. Spread out in a fan in a mold. Smear each piece of eggplant with yogurt, sprinkle with finely chopped garlic. Cut the tomato in half rings and arrange on the eggplant. Cut pepper into strips and add to the tomatoes. Send it to an oven heated to 200 degrees Celsius for 20 minutes.

Rub the cheese and sprinkle over the eggplant. Put in the oven for another 10 minutes. That's it!

Happy appetite! ;)

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