Preheat the oven to 425 F
Line the baking sheets with the silicone baking sheets
Wash and dry the eggplant and tomatoes
Remove the ends with the stem and belly button
Place a sheet of pepper towels in a baking tray over the silicone sheet
Add 1/3 of the salt to the towels
Slice the eggplant into 1/2 inch to 3/4 Inch slices
Place the eggplant on the paper towels
Sprinkle with 1/3 of the salt
Lay paper towel over the top of the salted eggplant
Slice tomatoes in half the long way
Make a v cuts into the ends with the stem
Make a small slice on the the other end so innards can be easily stopped out
Scoop innards out with the spoon and discard into a bowl
Add the last third of the salt to the tomato halves that you will be roasting
Place the tomatoes halves onto a baking sheet
Without peeling cut the very top off the garlic cloves
Place them in a little aluminum foil with a few drops of olive oil
Add the foil packet to the tomato pan
Remove all the paper towels from the eggplant
Add one half of your olive oil to the tops of the eggplant
Place the eggplant in the oven
Add the tomatoes and garlic to the oven
Slice the fresh mozzarella and set aside
The tomatoes should only take about 10 minutes you want them to be par cooked not mushy
Check the garlic if it is soft remove it if not leave it in until the eggplant is done. You can move it to the same baking sheet
Check the bottom of eggplant slices when you remove the tomatoes, they should be a light golden. If so, flip them over and add some more olive oil to each.
Squeeze the un opened tip of the roasted garlic into the tomato mixture
Using a fork and knife rough chop your tomatoes in the bowl with the roasted garlic
Add some of the basil into the tomato
Add the rest of your olive oil to the tomato mixture
You can add additional garlic salt or other spices if you prefer it spicy
Remove the eggplant from the oven do not let it get too dark
You will know the eggplant is fully cooked when you squeeze the sides and it has give to it. Undercooked eggplant is firm and overcooked is mushy, you want this to feel medium.
Top the slices with equal amounts of the tomato mixture
Add a slice of mozzarella cheese
Garnish with a tiny pinch of basil and a slight drizzle of balsamic
Can be eaten right away or saved in the refrigerator for a family meal prep meal for up to 3 days