How to cook
Peel the eggplants, cut them into round slices, add some salt and leave for about half an hour to drain. Then fry until golden. Grate and boil the tomatoes. Season them with salt, diced garlic and finely chopped dill.
Arrange the eggplants in an oven dish and cover them with the tomato sauce. On top, grate the cheese and processed cheese.
Bake the dish in a moderate oven until it gets a golden tan. Serve with fresh dill.