Preheat the oven to 195 °C.
Slice the aubergine into pieces less than 1 centimeter thick. Rub them on both sides with olive oil.
Mix the polenta with the oregano and paprika powder. Press both sides of the aubergine into the polenta mixture and place on a baking sheet lined with baking paper. Bake for 20 minutes in the oven at 195 °C. Flip them over and bake again for about 5 minutes.
Top half with cheese and tuna and fold closed. Put them back in the oven for another 2 to 3 minutes until the cheese melts. Place on a platter and serve with your favorite hot sauce.
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