1: Take the eggplants, wash them, and remove the stem.
2: Cut the eggplants into slices about one centimeter thick.
3: Heat a grill or a non-stick pan and grill the eggplant slices until cooked and soft.
4: Remove the eggplants from the grill.
5: Heat 4 tablespoons of olive oil in a pan with a garlic clove cut in half and without the central part.
6: Add the tomato puree and mix.
7: Cook over high heat for about 2 minutes, then salt it, lower the heat, and let it cook over medium-low heat for about 10 minutes until the tomato sauce is ready.
8: In the pan, alternate layers of grilled eggplants with tomato sauce, grated Parmesan cheese, and crumbled mozzarella until all ingredients are used.
9: Finish with grated Parmesan cheese, crumbled mozzarella, and dried oregano.
10: Cover the pan with a lid and cook the melanzane alla pizzaiola on low heat for about 10 minutes until the cheese on top has melted.
11: Serve the melanzane alla pizzaiola hot and gooey.
