Cut the aubergine (I peel it, but it doesn`t have to be.) Into 1.5 cm thick slices and sprinkle with salt. Sauté an onion and a few cloves of garlic in oil. Reduce the diced tomatoes in it. In the meantime, pat the aubergine slices dry, turn them over and sprinkle with salt again.
Then put a layer (half) of tomato sauce in a baking dish, a layer of eggplant, a layer of mozzarella, the second half of the tomato sauce and finally cheese or yeast melt to bake. Season as needed.
Bake a total of about 40 minutes, the first 25 minutes of which with a lid, at 200 ° C in a preheated oven.
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