Wash the eggplants, cut them into circles of about 1/4″ (0.5 cm) thick. Salt them well, leave them for about 30 minutes. Wash and cut the tomatoes.
Cut the onions finely, and the cut into thin slices cheese. Place in a pan with 2 tablespoons of heated olive oil, salt and pepper. Stew for 5 minutes.
Drain the eggplants, roll them in flour and fry them on both sides. Put them in a baking dish, add the tomatoes and cheese, sprinkle with oregano and bake in a strong oven for 5 minutes.