Wash and clean the eggplants, cut them lengthwise into thin slices, salt them, let them stand for ten minutes, rinse them and pat them dry. Then fry in portions in seven tablespoons of hot oil on both sides. Scald, skin and dice the tomatoes. Fry the diced tomatoes and finely chopped garlic in the remaining oil for about five minutes, season with salt and pepper.
Cut the mozzarella into slices. Place one cheese slice on each eggplant slice, fold and flake into an ovenproof greased dish. Top with the tomatoes. Sprinkle with grated Pecorino and Gouda. Bake in a preheated oven at 200 degrees, convection oven 180 degrees, gas mark 3 for about 30 minutes.
