How to make
Cut eggplants into slices and soak them in salted water. Strain and dry them. Arrange them in a greased pan and season them with salt.
Roast the eggplant , until it softened at 370°F (190°C). Peel and finely chop the garlic and onion. Fry them in a deep pan.
Add the chopped tomatoes to them. Add salt and chopped basil.
When the tomato sauce thickens, pour it over the eggplants. Sprinkle the mozzarella, cut into small pieces, on top.
The roasted eggplants with tomatoes and mozzarella are baked, until the cheese melts.
