Baked eggplant with tomatoes and streusel

Ingredients:

• 1.4 kg eggplants
• 1/2 cup breadcrumbs
• 1/2 cup chopped walnuts
• 1/4 cup premium flour
• 6 tbsp. l. olive oil, plus for drizzling
• 2 cups cherry tomatoes, halved
• 1 clove of garlic, grated
• 3 tablespoons chopped dill
• 3 tablespoons chopped parsley
• 70 g feta cheese
• Zest of 1 lemon
• Special equipment: wide baking dish with a capacity of 2-2.5 l.

Preparation:

1. Place two racks at the top and bottom of the oven and preheat to 200 degrees Celsius. Line a baking sheet with foil.
   
   Pierce the eggplants all over with a fork and place them on a baking sheet. Drizzle with olive oil. Bake on the top rack until completely tender, 1 hour to 1 hour 15 minutes.
2. Toss cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of pepper. Place on a small baking sheet and roast in the oven until the tomatoes are soft, about 20 minutes. Transfer to a large bowl.
3. Prepare the streusel toppingMix the breadcrumbs, walnuts, flour, and 1/2 teaspoon of salt in a small bowl. Drizzle with 3 tablespoons of olive oil and stir until the mixture begins to reduce. Set aside.
4. When the eggplants are cool enough to handle, transfer them to the bowl with the tomatoes. Use a fork or spoon to mash the eggplants.
   
   Add the garlic, 1 tablespoon each of dill and parsley, the remaining 2 tablespoons of olive oil, 1.5 teaspoons of salt, and a few grinds of pepper. Taste the seasoning and add more salt if needed.
5. Grease a baking dish with olive oil. Spread the eggplant mixture over it. Top with an even layer of feta cheese, then sprinkle with the prepared nut and breadcrumb mixture. Bake until golden brown, 30 to 35 minutes.
   
   Before serving, sprinkle with the remaining 2 tablespoons dill, parsley and lemon zest.
   
   Recipe Baked eggplants with tomato sauce, layers of mozzarella and parmesan are placed between layers of eggplant.