How to make
The eggplant is washed and, without peeling it, cut it in half lengthwise. Use a sharp knife to make cuts in the core, while being careful not to pierce its skin. Sprinkle it, where it is cut, with salt and leave the eggplant in a colander for 15 minutes to drain.
Squeeze the separated juice with by lightly pressing it and place in a baking pan onto greased baking paper. Bake it for 15 minutes in a well-heated oven and make sure to turn it during baking.
Sprinkle the halves of baked eggplant with finely chopped garlic and parsley and arrange sliced cherry tomatoes, dried oregano and the sliced white cheese on top.
The eggplants are drizzled with a stream of olive oil and baked in the oven for 15 minutes until they aquire an appetizing color.
Sprinkle the baked eggplants with the basil leaves and serve them immediately.
Enjoy your meal!
