Roasted Eggplant and Tomato

2 eggplants, peeled, cut  into 1/2-inch slices
4 large tomatoes, cut  into 1/2-inch slices
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh basil
Parmesan cheese, grated

Grease a large shallow glass baking dish with olive oil. Heat oven to 425°F.

Gently toss the eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil in a bowl.

Spread the sliced tomatoes and eggplant intermittently in the pan in a single layer, overlapping the edges.

Bake  for 45 minutes, or until vegetables are golden. Sprinkle with Parmesan and serve immediately.