Eggplant and Tomato Antipasto

Preheat the oven to 200°C (approximately 400°F).

Rinse the tomatoes and eggplants, pat dry and cut into slices. Lightly salt the eggplant slices and let stand for several minutes. Whisk the basil pesto, grated parmesan and olive oil together. Rinse the salt from eggplant slices and pat dry. Stack the eggplant and tomato slices alternately, beginning with the largest on the bottom, and spread a layer of the pesto mixture between each layer. Secure each stack with a skewer. Place on baking sheet lined with parchment paper and bake in for about 20 minutes.