Preheat the oven to 200°C/390°F. Brush the tomatoes and scallion with olive oil and place them face down on a nonstick baking sheet (or lined with parchment paper). Roast until tender. Once they have cooled down, chop them up, place them in a bowl and season with salt and pepper.
Reduce heat to 180°C/350°F. slice the eggplants lengthwise into 3 or 4 strips, depending on their size, and brush them with olive oil. Season with salt and pepper and bake until tender and brown.
Slice the mozzarella cheese and place it on top of the eggplants. Pop back into the oven for 2-3 more minutes or until the cheese is melted. Take them out and top them with the tomatoes, some fresh basil and drizzle with olive oil.
