Roasted Eggplant and Tomatoes With Parmesan Cheese Recipe

Ingredients (8)

• 2 small eggplants, cut crosswise into 1/4-inch slices
• 6 medium plum tomatoes, cut crosswise into 1/4-inch slices
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 6 to 8 basil leaves, finely chopped, or about 1 teaspoon dried leaf basil
• Fresh shredded Parmesan cheese, to taste