How to make
Clean the eggplants and cut each into half. Make slits on the surface of the halves with a knife and salt them well. Allow to drain out their bitterness for about 40-50 minutes. Wash them and dry them.
Arrange them in a large oven dish with baking paper and pour on some oil (eyeball it). Salt and put them to bake until semi-cooked. Then remove them and place 2-3 round slices of tomato on each eggplant.
Put a piece of cheese on top, sprinkle some basil and return to the oven to crisp.
