Baked eggplants with tomatoes and cheese

You will need
  • • 500 g of eggplants
  • • 250 g tomato
  • • Packing sour cream
  • • 300 g fresh mushrooms
  • • 100 g Russian cheese
  • • 3 cloves of garlic
Wash the eggplants thoroughly and cut them into circles about a centimeter.
Then salt the eggplants and leave for half an hour. So eggplant will not taste bitter.
While the eggplants are soaked, slice the tomatoes and mushrooms.
Finely chop or squeeze garlic into a garlic press. Then mix it thoroughly with sour cream.
Grate the cheese on a small grater so that it melts better.
Rinse the eggplants with water and place them in a baking dish. Do not forget to oil it.
Put the mushrooms on top of the eggplants.
Then put the tomatoes in a circle.
Smear tomatoes with garlic.

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