Baked Eggplant with Tomatoes and Parmesan Breadcrumbs

Preheat the oven to 190–195 °C. Line a baking dish (approx. 20 cm x 30 cm) with baking paper.

Wash the eggplant and tomatoes. Cut both into slices approx. 0.5 cm thick. Layer the slices alternately in rows in the prepared dish. Bake the vegetables in the preheated oven for 12–13 minutes.

Meanwhile, prepare the Parmesan breadcrumbs: Finely chop the basil and mix it in a small bowl with the breadcrumbs, grated Parmesan, 2 tbsp olive oil, and salt and pepper.