Ingredients:

• 1 eggplant
• Half of bell pepper
• 1-2 roma tomatoes
• 1 cup of shredded cheese
• 1.5 cups of sour cream
• 3-5 garlic cloves
• Green parsley for garnishing
• Salt

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Using big knife carefully slice eggplant lengthwise into stripes about ½ inch thick all the way to the stem, but keep them on the stem (don’t slice it off) to keep eggplant slices together:

   

3. Salt each eggplant slice from both sides and set eggplant aside in a bowl, after some time it will produce juices, you can discard them:

   

4. Now let’s prepare sauce. Place sour cream to a mixing bowl:

   

5. Add shredded cheese:

   

6. Peel and press garlic:

   

7. And mix:

   

8. Slice bell pepper in half, remove stem and seeds and slice it into thin stripes. Slice tomatoes into the same thin circles too:

   

9. Turn oven to warm it up to 430F. Rinse salt and juice produced off eggplant. Carefully pat it dry from inside and out with paper towel and arrange in a baking pan as pictured on the photo:

   

10. Arrange 3-4 stripes of bell pepper in between 2 eggplant pieces:

    

11. Then cover them with layer of tomato circles:

    

12. And repeat the same for rest of eggplant:

    

13. Generously cover eggplant stuffed with vegetables with sour cream and cheese sauce (you can get some of it in between layers as well):

    

14. Then put baking pan to the warmed up oven for 30 mins (or until eggplant is soft when you pierce it with a toothpick around stem area), you will get something like this:

    

15. Carefully move eggplant to a plate, garnish with chopped green parsley and serve warm or cooled down: