Eggplant and Tomato Turrets with Cheese

Today I offer you a recipe for an eggplant and tomato appetizer that will look great not only on your every day but also on the festive table.

Cook: 40 minutes

Servings: 4

Ingredients

How to make an eggplant and tomato snack:

Directions

Heat the oven to 180 degrees. Cut the eggplant into 0.5 cm thick slices.
Fry the eggplant slices in a preheated skillet with a little vegetable oil, about 1 minute on each side.
Cut the baguette into 1 cm thick slices.
Chop the greens finely.
Combine herbs with egg, salt and beat with a fork.
Dip slices of bread in an egg.
Fry the bread in vegetable oil. (Maybe placed on a paper towel to absorb excess oil.)
Place the toasted bread on a baking sheet. Cut the tomatoes into slices and place one at a time on the bread, add a little salt.
Place a slice of sliced cheese on top.
Finish off with sautéed aubergine circles.
Bake in a preheated oven for 15 minutes.
Put the finished turrets on a dish and decorate the eggplant and tomato appetizer with herbs.

Enjoy your meal!

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