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Eggplants are washed, cleaned and sliced thick 1 cm, and salted and left to put the bitter water 30 minutes. Then fry in a pan with a little oil (or baking BBQ or grill pan), drain on kitchen roll. The pulleys are arranged in a lightly oiled pan, put on each circle tomato with the same thickness, and the top is put a piece of cheese. Sprinkle with oregano and bake in preheated oven only top wire, until lightly golden brown.