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INGREDIENTS

2 Eggplants

3-4 Tomatoes

Havarti cheese

Feta cheese

2 Bell peppers, all colors

2/3 cup of - chopped parsley, oregano, basil.

FOR THE SAUCE-

2-3 garlic cloves, minced.

8-10oz. cream

1 Tbsp. mushrooms soup powder

1/4 cup olive oil

Do not add more salt & pepper, remember that there is salt & pepper in the eggplant as well, so wait to taste after the baking.

TO MAKE

Turn on the heat in the oven to 400F (200C).

Slice the eggplants lengthwise but keep the ends intact, sprinkle eggplants with salt & pepper.

Slice tomatoes and bell peppers, insert in between the slices of Eggplants.

Insert the cheese in between the Eggplant slices.

Chop the herbs and sprinkle into the Eggplant slices.

In a small bowl mix the cream, mushroom soup powder and olive oil.

Add the garlic, cream mixture to the eggplant slices, try to insert some of it into the slices.

Cover the baking pan with aluminum foil, make sure to close it tight on all sides and transfer to the oven, bake at 400F (200C) for 1 hour, then remove cover and bake for another 30-40 minutes.

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