Vegetables wash, peel, the eggplant cut off the stem. Send the eggplant in the microwave for two minutes on maximum power (if no microwave, you can omit one minute in boiling water or 3-4 minutes in a preheated 180 degree oven). This procedure is necessary, to avoid bitterness in the eggplant. While the eggplant is "hot", make the filling: onions and tomato cut into half rings, cheese slices - wide as the height of the eggplant, of any length, but no more eggplant.

The eggplant is ready. Take out, spread on a plank and cut into the petals of a thickness not exceeding 1 cm, while not diesem to the end of the tail, so as not collapsed, about 1.5-2 cm, can't touch this! Now spread Balaganchik in the form or a plate in which you serve and stuff. In every slice, put a layer of onion, tomato, cheese (any sequence). Eggplant you will expand! And send in the microwave for 8 minutes (ideally 2 minutes on 100% power for the ingredient to have equal temperature and 6 min at 80% power). If in the oven, then 15-20 minutes at 180 degrees (but be guided by his oven). You're done! Bon appetit! Salt to taste, the amount usually depends on the saltiness of the cheese, so if necessary, salts each to himself in the finished dish. Oil not use at all. This basic recipe, you can experiment according to your mood! Instead of cheese e.g. soft cheese with garlic, the Bulgarian pepper add herbs on top posypte!