Cut eggplants, salt and leave for 1 hour. Dry.

Chop onion and fry in oil for 1 minutes at full power. Add sliced tomatoes, salt, pepper and stew under a lid for 3 minutes at full power. Then add basil.

Grease a mold, put a part of eggplants, then a part of cheese, scatter over a part of stewed tomatoes. Repeat the layers.

Season the vegetables with cheese and bake at middle power over 390°F until golden crusts.