Cut the eggplant into thick slices and lay them on a baking sheet. Sprinkle 1 tsp of salt over the slices and wait about 30 minutes. Dab away any remaining salt with a paper towel.
Coat the slices with 1 tsp of vegetable oil. Then season the slices with 1 tsp of oregano.
Bake the eggplant slices at 350°F for 25 minutes in the oven.
In the meantime, heat up 1 tsp of vegetable oil in a pan and add the chopped garlic cloves, diced tomatoes, 1 tsp of salt, and oregano.
After baking, add a generous dollop of the tomato sauce to each slice of eggplant. Add the mozzarella balls on top of the slices and bake them for another 5 minutes at 350°F.
Finally, garnish the slices with finely chopped basil leaves. Bon appétit!
