Roast eggplant, tomato

2 Eggplants
8 Plum tomatoes
3 1/2 oz parmesan
2 tbsp basil leaves
ex. v. olive oil

Wash the eggplants, then cut off the stem and the base. Slice into ¾ -inch-thick disks. Place them in a colander and sprinkle with sea salt. Leave for ½ hour, then pat dry.

Preheat the oven to 400*F.
Cut the tomatoes in half, squeeze out the juice, and chop the flesh into small pieces. Grate the Parmesan. Tear the basil into pieces.

Place the tomato in a bowl, add seasoning, and toss with 1 tbsp olive oil, the Parmesan, and basil.

Brush an ovenproof dish with olive oil. Place the eggplant slices in the dish, brush with olive oil, and season. Bake in the preheated oven for 15 minutes. Turn over and spoon the tomato mixture on top. Return to the oven to bake for 5 minutes longer.

Note: Of the many baked eggplant recipes in southern Italian cooking, this one differs in mixing the grated Parmesan and the chopped tomato. The eggplant is best eaten warm.