Preheat the oven to 430°F or 220°C. Line a baking sheet with parchment paper. Wash and dry 2 medium eggplants and cut them in half lengthwise.Score the flesh of the eggplant with the tip of a knife, and season with olive oil, salt, pepper, and thyme, rubbing the condiments between the cuts.
Arrange on the baking sheet; cut side down. Bake at 430°F or 220°C for 40 to 50 minutes until thoroughly cooked and tender or air fry for 20 minutes turning around once.To check for doneness, pierce them with a fork; it should slide in easily.
MAKE TOMATOES MIX
Chop 3 cups cherry tomatoes and add them to a bowl with 1 clove garlic (crushed) ½ teaspoon salt, ¼ teaspoon black pepper, 15 fresh basil leaves, and ½ tablespoon extra virgin olive oil. Mix well and set aside.
TOP AND MELT
Add shredded mozzarella to the roasted eggplants, then add the tomato mix and some more mozzarella.
Return to the oven and broil for 5 to 10 minutes until the tomatoes get soft and the mozzarella melts.Arrange on a serving platter and drizzle with basil pesto. Optionally garnish with toasted pine nuts, fresh black pepper, and extra basil leaves.