Baked eggplant with tomatoes and Parmesan breadcrumbs

First, preheat the oven to 190–195 °C and prepare a baking sheet (20 cm × 30 cm), lining it with baking paper.

Wash the eggplant and tomatoes and slice them into approximately 0.5 cm thick pieces. Arrange them on the lined baking sheet in several rows, alternating eggplant slices and tomato slices. Place the baking sheet in the oven and bake the vegetables for 12–13 minutes at 190–195 °C.

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