Prepare a layer of tomato sauce on the bottom of a lightly oiled baking tray. Arrange the aubergine slices on top of the tomato sauce.
Overlay the mozzarella slices on the aubergines and sprinkle with the grated parmesan.
Place the pan in the preheated oven and cook the aubergines for another 15-20 minutes, or until the cheese is completely melted and lightly golden on the surface.
Once cooked, remove the aubergines from the oven and let them cool slightly before serving.
Garnish with fresh basil leaves, if desired, and serve warm as a side dish or main course.
These baked eggplants with tomatoes and mozzarella are an incredibly delicious and simple vegetarian dish to prepare! Enjoy your meal!