Eggplant soufflé with cheeses and sauce

Cut the eggplants into round slices, wash, salt them and set them aside in a strainer for 1-2 hours so that they let out their liquids. 

Prepare the sauce using 1/2 cup water, salt and pepper. 

Strain the eggplants and fry them lightly.

Place them on paper towels to drain. 

Make a layer with the eggplants in a baking tray and add the cheeses on top. 

Beat the eggs with the milk and pour over the eggplants. 

Season lightly with salt and pepper. 

Bake at 200°C until the cheeses are golden brown and the milk and eggs are absorbed.

When it is cooked, set it aside to cool and then turn it upside down on a platter. 

Finally, pour the tomato sauce on top.