7-8 pieces of garlic
1 big can of san marzano tomatoes (regular ones would do as well, you need 3.5 cups)
salt, black pepper
Cut the eggplants in circles and place them on a baking sheet. Brush both sides with olive oil, sprinkle some salt and pepper and cook until they turn slightly golden.
Serve hot or cold (you can heat it up before serving) and enjoy! :)