Baked Eggplant with Tomatoes and Cheese

1. 1 Eggplant≈ $4.33 per kg 250 g
2. 2 Tomatoes≈ $4.67 per kg 120 g
3. 3 Hard cheesepack 200 g ≈ $2.70 40 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Olive oil 12 ml
6. 6 Rye breadpack 350 g ≈ $2.39 40 g
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice eggplant¹ into ½-inch rounds, salt, and let sit for 10 minutes. Pat dry with paper towels. Preheat oven to 400°F (200°C).

2. Mince garlic⁴ and mix with olive oil. Brush both sides of the eggplant¹ slices with the mixture.

3. Arrange eggplant¹ slices in a single layer on a baking sheet, sprinkle with black pepper. Top each with a tomato² slice.

4. Bake at 400°F (200°C) for 20 minutes, until eggplant¹ is tender.

5. Sprinkle grated cheese over the top and return to the oven for 5 minutes, until melted and golden.

6. Let rest for 3 minutes, then serve with slices of rye⁶ bread.