Roasted Eggplant and Tomato

1 large eggplant
3 large tomatoes, sliced
dried basil leaves
1/4 cup balsamic vinegar
½ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper to taste

Preheat oven to 400 degrees

Slice eggplant, 1/4in thick. Salt eggplant on both side and let them sit for 30 minutes. Then pat eggplant dry.

Place eggplant in roasting pan. Then layer with a tomato slice. Drizzle olive oil on eggplant and tomato. Then drizzle balamic vinegar. Sprinkle with basil leaves and pepper. Salt if desired.

Bake for 10-15 minutes.

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