Preheat your oven to 210°C.
Wash, dry and cut the eggplants into large slices of 1 to 2 centimeters.
Cover your baking sheet with parchment paper, then place the eggplant slices on it. Brush them with olive oil using a kitchen brush, then season generously with salt and pepper, set aside.
In a baking dish, place the tomatoes with the minced garlic, sprinkled with brown sugar, salt, pepper and a good drizzle of olive oil.
Cook the eggplants and tomatoes for 40 minutes.
To serve, arrange the eggplant slices on plates, then garnish each slice with a tomato. Lightly crush the roasted tomatoes to release the juice, then add a small piece of mozzarella, basil leaves, season, then serve.Bon appétit!
