Wash the aubergines and cut them into slices about 1 cm thick.
Place the slices in a colander, sprinkle them with a little coarse salt and let them rest for 20-30 minutes to eliminate the bitterness.
Rinse them under running water and dry them well with a cloth or kitchen paper.
2. Cook the aubergines:

Preheat the oven to 200°C.
Place the eggplant slices on a baking sheet lined with parchment paper. Brush them with a little olive oil on both sides.
Bake the eggplants for about 15 minutes, turning them halfway through, until they are lightly browned.
3. Make the tomato sauce:
In a pan, heat 2 tablespoons of olive oil and sauté the minced garlic until golden.
Add the tomato sauce, oregano, salt and pepper. Let it cook on low heat for 10-15 minutes.

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