Eggplants with tomatoes

Preparation

1. Briefly scald the tomatoes, peel them and cut them roughly. Peel and finely dice the onion, peel the garlic. Sweat the onions in the oil until light yellow, squeeze in the garlic and fry briefly. Add the tomatoes, season with salt and pepper and simmer until the sauce has thickened.
2. Meanwhile preheat the grill. Wash eggplants, dry them, cut off the ends. Cut the fruit into 18 slices about 1 cm thick. Briefly brown on both sides under the grill. Set the oven to 200 ° (convection 180 °).
3. Cut the mozzarella into 18 slices. Place the aubergine slices on a baking sheet lined with aluminum foil and cover each with 1 slice of cheese. Stir the tarragon into the tomato sauce and pour 1 tablespoon each over the cheese. Baked the aubergines in the hot oven (middle) for about 5 minutes.