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Of course, this is a very distant version from the classic pizza. But for those who try to avoid flour and pastries, this snack option is ideal. Cook with pleasure. Watch your health.

Step 1

Cut the eggplant into 12-15 mm thick slices. Place them on paper towels, sprinkle with salt and leave for 30 minutes to remove the bitterness.

Step 2

Make a cross-shaped cut on the tomatoes from the stalk side. Place the tomatoes in a bowl and pour boiling water over them. Easily peel the tomatoes and cut them into small cubes.

Step 3

Sauté the garlic in olive oil for 1-2 minutes. Add the tomatoes, Provencal herbs and salt. Simmer until you have a thick tomato sauce.

Step 4

Dry the eggplants with a paper towel and place them in a greased baking dish. Place in an oven preheated to 190 °C for 20 minutes.

Step 5

Finely chop the basil. Remove the eggplants, put the sauce on them, sprinkle with basil and cheese and return to the oven for 7-10 minutes.