Eggplant with tomato and cheese

The eggplant is sliced into thin rounds, salted, and left to sit for 10 minutes. In the meantime, the tomato is diced into small cubes. The eggplant slices are drained and arranged on a baking sheet lined with parchment paper. They are brushed with olive oil or vegetable oil and baked for 20 minutes in a preheated oven at 180°C. Then, on each eggplant slice, place the diced tomato, chopped basil, and grated MyDay cheese. The seasoned eggplants are baked for an additional 5-7 minutes. Enjoy your meal!