Eggplants Baked 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 ≈ $2.64 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. Prepare the eggplants¹: rinse, dry, trim the ends, and slice into rounds about 1 cm thick; salt and let sit for 10 minutes to draw out the bitterness, then pat dry with paper towels.

2. Preheat the oven to 200 °C.

3. Make garlic⁴-infused oil: mix the oil with the minced garlic; brush both sides of the eggplant¹ rounds with it.

4. Prepare the baking sheet: lay the eggplant¹ rounds in a single layer on a 30x40 cm sheet pan; top with tomato² slices.

5. Bake: place the sheet pan in the oven and bake at 200 °C for twenty minutes, until the eggplants¹ are tender.

6. Add cheese: remove the sheet pan, sprinkle cheese on top, and return to the oven for five more minutes until the cheese melts and a light golden crust forms.

7. Serve: remove from the oven, let rest a few minutes, and serve with rye⁶ bread; plate into portions if desired.

8. Substitutions and make-ahead: replace rye⁶ bread with any bread; if desired, start ahead—salt the eggplants¹ 10 minutes before use and refrigerate, then continue assembly and bake.