Eggplant stacks

If you are a fan of eggplant like me you will love this dish as a perfect side dish

1 medium eggplant cut into thick slices.
Optional(you can lay slices on a tray and add salt to let bitterness sweat out. Wash extra salt off and pat dry)
2 small ripe tomatoes sliced
3 teaspoons olive oil
Basil leaves
S/p

Preheat oven to 200C
On a baking tray add slices of eggplant and bake till eggplant is tender
Once eggplant is tender remove from oven then add slice of tomato on top of eggplant drizzle the oil s/p and basil over the stacks and return to over for about 3 minutes