Roasted Eggplant with Tomato and Basil

Crop Eggplant

1 eggplant, cut into rounds (2 cm thick)
2 tomatoes, cut into rounds
1 garlic clove, finely chopped
6 basil leaves, chopped
olive oil
cheese (goat cheese, feta, parmesan or other cheese)

Preheat oven to 375oFPlace eggplant on a cookie sheet and sprinkle with salt. Leave for 15 minutes or until beads of moisture form on the surface. Sop up the moisture with paper towel.Drizzle eggplant with olive oil and garlicSprinkle with chopped basil, add one round of tomato to each eggplant.Top with cheese and bake in oven for 25-30 minutes.