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1
Slice the eggplant thin and sprinkle with salt.
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2
Allow to drain in a colander for an hour.
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3
Preheat broiler.
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4
Pat the eggplant dry with paper towels and brush the slices on both sides with the olive oil.
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5
Place them on a broiling pan lined with aluminum foil and broil them lightly, turning once, until the slices are golden but not overbrowned.
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6
Cool.
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7
Meanwhile, make the tomato sauce, or puree.
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8
Boil the tomatoes in their skins for 10 minutes.
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9
Drain and, when cool enough to handle, peel the skins.
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10
Squeeze out the juice and seeds and discard.
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11
Place the pulp in a food processor.
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12
Process until smooth and pour into a noncorrosive saucepan.
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13
The puree should be quite thick.
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14
Season with salt and pepper and set aside.
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15
Slice the round tomatoes thin.
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16
Place two slices eggplant per person, overlapping them slightly, on a broiling pan lined with foil.
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17
(You should have eight portions.)
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18
Top each portion with a slice or two of tomato and a generous tablespoon of goat's cheese.
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19
Set aside.
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20
Preheat broiler.
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21
Broil the eggplant until the cheese is browned and bubbling.
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22
While it is cooking, warm the tomato sauce.
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23
Place the eggplant portions on individual plates, with a pool of sauce on the side.
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24
Garnish with basil and serve.
