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:

 

Prepare ingredients:

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:

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:

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

Add shredded cheese:

Peel and press garlic:

And mix:

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

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:

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

Then cover them with layer of tomato circles:

And repeat the same for rest of eggplant:

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

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:

source: http://www.enjoyyourcooking.com/sides/eggplant-roast-vegetables.html