Eggplant baked with tomatoes and mushrooms

Eggplant and tomatoes are a wonderful combination.
And with mushrooms and cheese, it’s generally yummy!
From the specified amount of ingredients, 6-8 servings are obtained.

  • 500 g eggplant
  • 250 g tomatoes
  • 300 g mushrooms (fresh or frozen)
  • 200 g sour cream
  • 100 g cheese (hard)
  • 3 cloves of garlic
  • vegetable oil
  • salt


Cut the eggplants into slices about 1 cm thick.

Leave for 30 minutes (this is done so that they do not taste bitter).
Rinse in cold water.

Cut the tomatoes into slices.

Cut the mushrooms into slices (if the mushrooms are not large, cut them into cubes).

Finely chop the garlic.

Mix sour cream with garlic.

Grate cheese on a fine grater.

Put the eggplant in a baking dish (grease the baking dish a little).
Salt a little.

Put mushrooms on eggplants.

Put tomatoes on the mushrooms.

Smear with sour cream.

Sprinkle with cheese.
Put in the oven.
Bake at 180 degrees for 30-35 minutes.

Sprinkle with herbs when serving.

Enjoy your meal!

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