Preparation: 

Wash and clean well the eggplants.

Make cuts from the outside towards the stem, without cutting the whole vegetable. Repeat cuts four or five times, depending on the size of the eggplant.

Place the eggplant in a pan with warm salted water and let rest for 30 minutes.

Once this is ready, drain and open the eggplant cuts until obtaining a fan shape.

Grease a baking tray with olive oil and place the eggplant in it.

Add some cheese and a little pepper between each cut of the eggplant. Then drizzle with some olive oil and a glass of white wine.

Put in the oven for 20 minutes at 180 ° C . 

Serve warm and enjoy.