Wash eggplant and cut into plates without cutting to the end to make a fan. Grate with salt and spices.
Slice some cheese into slices and grate the rest, cut 2 tomatoes into rings. Put cheese slices and tomatoes in between in eggplant. Put stuffed eggplant in a baking dish.
Peel the remaining tomatoes from the skin by pouring boiling water, chop finely and cook in a pan with vegetable oil. Add the garlic passed through the press, sugar and salt. Cook to sauce.
Pour eggplant on top with the resulting sauce.
Bake in the oven at 180 degrees 25 minutes. Then sprinkle with grated cheese.
Cook the stuffed eggplants for another 5 minutes, then sprinkle with herbs and can be served.