Put salt on the eggplant and let drain for 10 minutes to lose the bitterness

Cut and separate the other ingredients

Spread some tomato, eggplant and basil in a tart pan

Add some of the cheese

Put more tomatoes, eggplant, cheese and basil until the ingredients finish

Add at the end more cheese, salt and ground pepper

Bake in oven until the surface is golden

Serve immediately