How to make
Cut the eggplants into finger-thick circles and place them in a bowl full of salted water for 10-15 minutes. Then strain and dry them off.
Arrange the eggplant pieces in a pre-greased with a few drops of olive oil baking pan and bake in a preheated oven at 180°C for about 25-30 minutes.
While it's baking, briefly saute the garlic, chopped tomatoes, puree, spices and basil in a pan with the remaining fat. Stir over low heat until they thicken.
Finally, pour the prepared mixture over the eggplants along with the crumbled cheese.
Bake for another 10-15 minutes until they aquire a golden brown color.
You can serve the baked eggplants as an appetizer or as a main dish.
