First wash the aubergines and cut them in half lengthways. Carefully cut the half parts into large fans with approx. 3 cuts. Do not cut all the way open at the top (on the green) (see photo).
Place a piece of baking paper on a baking sheet and drizzle with olive oil. Place the eggplant compartments on the baking sheet. Now cut the tomatoes into even slices and place them between the aubergine strips. Cut the mozzarella or feta cheese (to taste) into pieces and pour over the compartments. Salt and pepper the fans and drizzle a little olive oil over everything. Sprinkle with basil and put the tray in the oven at 180 ° C. About 30 - 35 minutes. When the cheese has melted and the aubergines are cooked, enjoy fresh from the oven.
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