For 6 persons
- 1 eggplant
- 2-3 tablespoons of olive oil
- ½ cup freshly grated Parmesan cheese
- 4 tablespoons mayonnaise
- 2 cloves garlic, crushed
- fresh herbs for garnish (dill, basil, oregano, thyme, etc.)
- Salt and pepper
Slice the eggplant into slices, mix with olive oil, salt and pepper.
Broil until the eggplant is tender, about 5 minutes on an electric grill, you can also fry or cook the eggplant slices.
Meanwhile mix the grated Parmesan cheese, mayonnaise and pepper in a small bowl.
Arrange eggplant slices on a plate, with each on a slice of tomato and a spoon Parmesan garlic mixture.
Finish each serving with a sprig of fresh herbs on top and serve warm or cold.