Cut the eggplants into thick round slices, fry them on both sides and take them out onto paper towels.
In the same oil, braise the finely chopped onions. Add the mince and stir periodically. Once it's ready, add the tomato paste and salt. Stir and remove from the stove.
Arrange eggplant slices in an oven dish laid out with baking paper. On top of each eggplant, put 1-2 tbsp of the mince and cheese. Place a 2nd eggplant slice on top of each and repeat the process.
Bake in a preheated 392°F (200 °C) oven until the cheese crisps. You can make more eggplant layers and stack them higher if desired.
If you pour Bechamel sauce over them before baking and serve them with mashed potatoes, they transform into the perfect main course!