Cheese Spreaded Eggplant (Kasarli Patlican Oturtma)

Cheese Spreaded Eggplant (Kasarli Patlican Oturtma)

2 eggplants, peeled and cut into ½“ thick slices
1 big onion, cut in strips
1 cup tomato , smashed or grated.
1 cup oil for frying the eggplant
5-6 mushrooms, brushed
1 green/red/yellow pepper, cut in strips
1 cup of cheddar or mozzarella cheese, shredded
1 tsp salt

Peel the whole eggplant or you can peel striped. Slice them in ½ “ wide and place them in a bowl and cover the eggplants with water. Let them stand for 30 minutes in water.
Then drain the eggplants and wipe them with a piece of cloth. In a large skillet place the oil and fry the eggplants until their color change. Do not over fry for not to damage the pieces. Place the fried eggplant pieces in a Pyrex dish and sprinkle some salt.
Clean the mushrooms with a soft brush and discard the stalks. Place the mushrooms among the eggplants and sprinkle some salt on them.
Add ½ tsp of salt into the smashed tomatoes and mix. Then cover the eggplants and mushrooms with the smashed tomato. Spread the onions and peppers on top and finally spread the cheese evenly.
Preheat the oven to 400 F (200 C) and bake for about 30 minutes