Cut the ends of the eggplants with the tail and slice them lengthwise into thick slices of 1.5-2 cm (0.5-0.8 inches). Slice the tomatoes quite thinly, about half a centimetre thick (0.2 inches). Grate the cheddar cheese on a large grater.
Put the minced pork in a bowl and season with sea salt, freshly ground black pepper, onion powder and dried vegetable mix.
Mix well by hand until all the ingredients are well incorporated, and you will get a homogeneous meat paste.
Grease a baking tray with sunflower oil, place the eggplant slices on the tray and pierce each piece several times with a fork. Season with sea salt.
Spread all the seasoned minced meat evenly over the eggplant slices.
Place the slices of tomatoes on the meat and sprinkle with dried oregano on top.
Put the tray in the oven preheated to 180 C Fan (356 F) for twenty minutes.
Add the grated cheddar cheese over the baked tomato slices.
Put the pan back in the oven at 200 C (392 F) for five minutes, when the cheddar cheese will melt and turn golden.
Serve hot, with fresh bread and possibly with a rocket or lettuce salad or, if not, a delicious coleslaw.
Instead of cheddar cheese, you can use any kind of ripened cheese, semi-hard or hard, but which melts quickly.