CheeseroasteggplantIngredients: 500 grams of eggplant,olive oil5-10 tablespoons, 125 grams of Italian cheese, a small bunch of basil or oregano, 200 milliliters of Italian tomato sauce, salt,black pepperto taste, 25 grams of Parmesan cheese
Roast Eggplant with Cheese:

1. Cut both ends off the eggplant and slice it into rounds for use.

2. Heat one tablespoon of olive oil in a large skillet or two smaller skillets on medium-high heat, frying the eggplant in batches, turning once, until both sides are golden brown.Add more olive oil as needed during frying.

3. Preheat the oven to high temperature simultaneously.oven.Slice the Italian cheese thinly.Wash and dry the basil or oregano, then chop it into two tablespoons of for use.

4. Place the fried eggplant slices on a baking dish suitable for the oven, spreading a layer of Italian cheese, followed by tomato sauce, chopped basil or oregano, salt, and black pepper on each layer.20|Place the eggplants in a wide shallow baking dish, layering with a layer of Italian cheese, tomato sauce, basil or oregano, salt, and pepper.

5. Sprinkle the crumbled Parmesan cheese over, then bake for 4-5 minutes until golden and bubbling before serving.
Long eggplantSuitable population:

Generally suitable for all populations,

1. Can clear heat and relieve summer heatiness; particularly beneficial for those prone to rashes or boils;

2. Those with spleen deficiency-cold, asthma should not consume in large amounts;Weak individuals and those with loose stools should avoid overeating;Eating long eggplant before surgery may delay the metabolism of anesthetic agents, affecting postoperative recovery speed.