Baked eggplants with tomatoes and mushrooms

Wash eggplants and cut into slices. Add salt and leave for 30 minutes. Then wash in cold water. Place in the baking mold.

Meanwhile, sauté the mushrooms in vegetable oil until ready. Add salt.

Cut the tomatoes into slices.

Finely cut the garlic.

Combine the sour cream with garlic and basil.

Place mushrooms on eggplants.

Place tomatoes on mushrooms and add a little bit of salt.

Grease with sour cream combined with garlic and basil.

Sprinkle the top with grated cheese and bake in the oven until there is a golden crust.