Preparation

• 1
  Preheat the oven to 205 C.
• 2
  On a baking dish, put the garlic and tomatoes and drizzle about 2 tablespoons of olive oil. Bake for 40 minutes.
• 3
  On a plate, lay your eggplant slices to make the 'crust'. Sprinkle a some salt on every layer until about 3 layers. The slices will sweat in 15 minutes.
• 4
  Gently wipe the sweat off your eggplant crust and toss them with olive oil in a bowl. Set aside.
• 5
  Remove the tomatoes out of the oven. Place the eggplant slices in rectangular or circular pattern in a baking sheet. It's best if you just overlap one after the next in 3 rows.
• 6
  Put the baking sheet in the oven and cook for 15 minutes.
• 7
  Work on your tomatoes and peel carefully then toss them in a bowl with your roasted garlic, salt and pepper. Crush them altogether using a fork. You may use a mixer but don't overdo it to avoid water sauce. Set aside.
• 8
  Once you cooked the eggplant crust, put on the tomato sauce and sprinkle with mozzarella cheese and basil. Put it back in the oven and cook for 15 minutes.
• 9
  Serve immediately.