How to make
Cut the eggplants into slices and put them in salted water, strain, dry, arrange them in a greased baking pan and sprinkle them with salt.
Bake them in the oven at 370°F (190 degrees) until they have slightly softened.
The onions and garlic are cleaned and finely chopped. Put them in a pan with heated oil and fry them.
The tomatoes, finely chopped or mashed, are added to them.
Add as much salt as you like and finely chopped basil to the sauce. Once it thickens, pour it over the baked eggplants and sprinkle them with grated mozzarella on top.
Place the baked eggplants back into the oven and bake them until the mozzarella has melted.
