Preparation 10 minutes, cooking 15 minutes.
Wash basil thoroughly and after adding olive oil and a pinch of salt, puree in a blender until creamy.
Cut the eggplant into 1-inch-thick slices and brush them with the basil cream using a kitchen brush. Bake the eggplant slices in an oven at medium temperature for 15 minutes.
The eggplant is ready when you can easily pierce the flesh with a fork. You can drastically increase the oven temperature or turn on the grill to give them a nice golden color, if they don't already have it.
Adjust the salt and pepper generously.