Baked Eggplant with Tomatoes and Cheese

2 large
aubergines 2 ripe tomatoes
130 g cheese pieces (mozzarella, plate cheese or white cheese)
2 cloves of grated garlic Fresh
parsley or arugula to taste
1 tbsp Italian
herbs 3 tbsp olive
oil Salt to taste
Black pepper to taste
Method of preparation
1. Prepare the aubergines
Wash the aubergines well and remove the ends. Make longitudinal cuts without separating them completely, forming a “fan”. Place the eggplant on a baking sheet.