choose not very big eggplants or you'll end up with a giant fan :)
or any oil you like and have
+ optional 1 teaspoon Herbs of Provence
Step by step
Wash the eggplants and cut into slices about 6-7 mm thick, making sure each slice is still attached to the stem.
Notice how it opens in the shape of a fan.
Mix the oil with crushed garlic, salt and some dried herbs (I had Herbs de Provence).
Brush each slice of eggplant with this mixture. Arrange the eggplant fans on a baking sheet greased with oil.
I filled them straight in the sheet, so that I wouldn't have to transfer them later.
Cut the tomatoes into thin slices and insert 2-3 in between the eggplant slices. I alternated the tomatoes with the cheese.
Here you can see how I did it: on one slice of eggplant I put tomatoes, on the other, cheese (also thinly sliced).
Optionally, you can have sliced ham or bacon, too.
When you filled them, arrange their fan shape.
Sprinkle with oil. I saved some garlic and oil mixture and brushed the eggplant on top.
Bake in the preheated oven at 200 degrees C for 40-45 minutes, or until nicely browned.
Once they are done, remove from the oven. Let cool for about 10-15 minutes, then you can serve.
They can be served as such or as a garnish. They are good cold, as well as warm.