- 2 medium eggplants
- 3/ 4 cup tomato sauce
- 1 cup kashar cheese
- 10 cherry tomatoes
- 15 black olives
- 1/ 4 cup thinly sliced spicy green peppers
- 5 sprigs basil
- 5 tablespoons olive oil
- 1 cup shredded spinach
Preheat your oven to 200 C .Slice eggplants 2 cm thick leaving skin on. Put baking paper on your trays. .Arrange the sliced eggplants. Brush both sides with olive oil . Sprinkle salt and pepper and bake for 15-20 minutes until they are golden brown.
Remove the baked eggplant from the oven, Spread 1 tablespoon of tomato sauce over each eggplant followed by chopped spinach , shredded cheese , peppers and black olives.
Drizzle some olive oil and cook in the oven until cheese stars to melt. Add halved cherry tomatoes and fresh basil on top and cook for another 2-3 minutes until golden brown. Serve while still hot. Bon Appétit