Slice the eggplants into rounds and fry them with salt, pepper, and turmeric until golden and tender.

Slice the tomatoes into rounds.

In an ovenproof serving dish, arrange alternating layers of eggplant, tomato, and mozzarella cheese. Repeat until all the ingredients are used.

1. Place the dish in a preheated oven at 180°C (356°F) and bake until the cheese has melted and turned golden brown, and the tomatoes are slightly roasted.