Eggplant pizzas

Cut the onion into small pieces and fry it with a tablespoon of oil over low heat, stirring from time to time so that it does not burn. Preheat the oven to 200°.

While the onion is frying, wash the eggplants and cut them into slices of about the same size, less than a finger thick. Optional: I cut the eggplant slices on top so that they cook better.

With the sliced eggplant we fill a tray suitable for oven and put it in the oven. The leftover slices, cut into small cubes and add them to the pan with the onion (continue stirring).

The eggplant should be in the oven for about 10 minutes.

When the onion and eggplant are fried, add the crushed tomato to the pan, along with the oregano, baking soda, salt and pepper. And stir it.

Continue stirring but turn the heat up to medium/high, with the lid on top so that it does not splash. After 3 minutes we turn off the fire.

Drain two cans of tuna and add them to the mixture. Stir everything well so that it is homogeneous. Let stand until the eggplants are done.

Remove the eggplants, add the mixture and cheese to taste.

Put back in the oven until the cheese is to our liking. Remove from the oven and enjoy!