Using a large knife, carefully cuteggplant lengthwise into strips about 1.5 cm in thickness in the direction from the top to the stalk, but keep them on the stem (do not cut it) to save the eggplant slices together.
Season with salt each slice of eggplant on both sides and allow the eggplant in a bowl for a while: it will allocate the juice to be drained.
Now let's prepare the sauce. Put the cream in a bowl (low-fat sour cream Take - 15-20%).
Add the grated cheese: you can use any variety of cheese, preferably sharp, if you are not on a diet.
Peel and squeeze through a garlic press and add it to the mixture of cheese and sour cream.
Mix all ingredients until smooth.
Wash the sweet bell pepper, cut it in half, remove the stalk and seeds and cut into thin strips half. Tomatoes also cut into thin slices.
Turn on the oven to heat it up to 210 gr.S. Eggplant lightly rinse in water to remove excess salt and liberated juice. Carefully pat it dry inside and out with paper towels and place a "fan" in the form of baking, as shown in the photo.
Between each slice of eggplant, place 3-4 pieces of pepper.
Over the peppers, place 3 slices of tomato.
And repeat the same for the rest of the eggplant.
Generously coat the eggplant stuffed with vegetables, sour cream and cheese sauce (so that some of the sauce came between the layers of eggplant).
Then place the form with vegetables in a preheated oven for 30 minutes (or until the eggplant is tender when pierced with a wooden toothpick in the stem).
Carefully move the eggplant on a plate, garnish with chopped parsley and serve warm or chilled with a slice of honey bread.