How to make
Cut the eggplants into slices lengthwise with a thickness of about 0.5″ (1 cm) to 2″ (5 cm). Salt and leave for a few minutes in an inclined tray to drain the bitter juice.
Put about 1/2 cup of oil in a baking dish and arrange one layer of eggplant. Place in a heated oven. Whilst the eggplants bake, prepare a sauce from the mince and tomato paste. Sauté the crushed garlic in oil, add the minced meat and braise for 5 minutes.
Add the tomato puree and leave it until the water boils off. When the eggplants brown, (after about 15-20 minutes) remove and add a few tablespoons of tomato sauce and grated cheese on each eggplant. Return to the oven for about 10 more minutes until the cheese is browned.
Remove, garnish with parsley and basil. Serve this eggplant pizza hot or cold as an appetizer or side dish.
