Cheese of your preference.
Wash and cut the eggplants lengthwise, neither too thin nor too thick. Add salt to the eggplants, leave for at least ten minutes.
In the meantime, cut the tomatoes and paprika into thin strips.
Fry the eggplants and place them on a napkin to remove excess fat.
In a frying pan or mold place a first layer of eggplant, followed by the strips of tomato and paprika.
Continue with the second layer of eggplants, followed by tomato strips and paprika, also add the cheese.
Take it to the oven until the cheese gratine.
After some time the eggplant gratin is ready to eat, sprinkle a little oregano on top, giving it an extra touch of flavor.
Photos taken with my cell phone Xiaomi Redmi 9C