Slice eggplant into 2-inch size circles, as much can fit on a baking pan.
Glaze the baking pan with oil, then place the eggplant slices on it.
Place pan in the oven on 375 F degrees until the bottom has turned slightly crispy and the top dried out.
Flip eggplant slices over, and bake the top side.
While the eggplant is baking, take the tomato puree and cook it on the stove for several minutes while stirring to get some of the acidity out and to make it thicker.
Mince 3 cloves of fresh garlic.
When the eggplant is almost completely cooked with a crispy top and mushy inside, remove the pan from the oven and cover eggplant with tomato puree. Add the garlic on top.
Put the eggplants back into the oven with all the ingredients on top, and let it bake until the sauce hardens on the pan and eggplant.
When the eggplant is done remove and serve with pasta or rice. Enjoy.

2 Italian eggplants
680 gram can of (basil) tomato puree
olive oil
3 cloves of garlic