Baked eggplant with tomatoes and Parmesan crumbs

Preheat the oven to 190–195 °C. Line a baking tray of approx. 20x30 cm with baking paper.

Wash the eggplant and tomatoes, then cut them into slices about 0.5 cm thick. Arrange them on the baking tray so that the eggplant and tomato slices alternate. Bake the vegetables in the preheated oven for 12–13 minutes.

Meanwhile, prepare the Parmesan crumbs: finely chop the basil, then in a small bowl, mix it with the breadcrumbs (preferably corn crumbs), grated Parmesan, 2 tablespoons of olive oil, salt, and pepper.