Baked eggplant parmesean medallions

I love eggplant parmesean, but prefer not to notice how much oil eggplant absorbs when fried.  For a long time, this was something I would not cook myself, but frequently ordered in restaurants.  This method of baking limits the oil in the recipe.  The stewed tomatoes on top eliminate the sogginess that sauce sometimes creates in eggplant parm.  I've now made a version of this recipe twice.  It quickly became my favorite way to consume the farmshare eggplants.  

Baked eggplant parmesean medallions
two medium sized eggplants, peeled with a vegetable peeler
8 plum tomatoes skins removed* and halved
3 cloves of Garlic pressed
Water
Fresh basil
2 eggs, lightly beaten
plain bread crumbs seasoned with salt and pepper
Olive oil
salt
grated cheese (this week I used a combo of fresh mozzarella and parmesean -- about 6 oz combined)

slice the eggplant into mediallions that are approximately 1/4 inch thick.  Salt both sides of the medallions and allow to sit for 20-ish minutes.  In the meantime, prepare the tomatoes.

Preheat oven to 400 degrees.

Coat a medium skillet with olive oil.  Add halved tomatoes and saute over medium-high heat.  Add three cloves of garlic through garlic press.  Once garlic starts to turn golden, add about a cup of water to the pan.  Continue to stir frequently over medium heat.  Add a handful of fresh basil, and salt to taste.  Reduce heat to low and simmer until tomatoes are all soft.  Add a bit more water if needed. 

Rinse salt off eggplant and pat dry.  Dip medallions in egg and dredge in seasoned breadcrumbs.  Place on baking sheet greased with 3 Tbs of olive oil.  Place sheet with eggpplant medallions in oven for 10 minutes.

Remove eggplant medallions from oven and flip over using a spatula.  Bottoms should be lightly golden.  Place part of a tomato on top of each medallion.  Use the remaining sauce in the pan for the smallest medallions. Sprinkle with grated cheese.  Each will look like a very small pizza. 

Return to oven for 10 more minutes, or until cheese is slightly golden and eggplant is fully cooked.   

Serve with french bread (recipe from Joy of Cooking, a favorite cookbook.  Mine is now held together with duct tape.)

*I remove remove skins from plum tomatoes by scoring the skins in an X shape on the bottom.  I remove the stem and area around the stem.  I plunge them for two minutes in boiling water and then remove them with a slotted spoon to a bowl of cold water.  After a few minutes, the skins peel off easily with just fingers or a small paring knife.