Eggplant cut into circles or thick length 1.5 cm. Add salt and leave in pan tilted for several minutes to drain their bitter juice. In a pan put the oil and arrange the eggplants in a row. Put them in a hot oven. During this time, fry the garlic, add the minced meat and stew for 5 minutes. Add tomato sauce and allow to boil off the water. When poizpekat eggplants (after about 15-20 minutes) are removed and put on them by the mixture of minced meat and grated cheese on top. Bake for another 10 minutes. When they decorate with parsley and basil.