Cut the eggplant into slices, place in a large enough bowl and sprinkle with the salt (1). Pull.
Roughly chop the onions and sauté in olive oil. Rinse and coarsely chop tomatoes and add to onions. Season with salt (2), pepper, crushed garlic clove and chopped basil. Wash the eggplants, dry them and fry them very briefly in hot fat. Take them out and dry them with kitchen paper. Place the slices in an ovenproof dish, pour the tomato sauce over them and sprinkle with cheese.
Bake everything together in the heated oven at 180 degrees for about 10 minutes.
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