Preheat oven to 350°. Cover a mini cupcake pan with aluminum foil, pressing down to create very shallow indentations over every cup. This will help balance the eggplant to prevent the toppings from sliding off the top as they bake. Set aside.

Wash and cut off the top of the Indian eggplants. Then cut in half lengthwise. Season with garlic powder, salt, and pepper.

In a large pan, heat olive oil and sautee eggplants for 3 minutes on each side in medium to high heat. Change heat to low and cover pan to allow eggplants to cook through for 15 minutes.

While the eggplant is cooking covered on low heat, mince the basil and parmesan cheese. Mix into the ricotta. Refrigerate. Slice tomatoes into 12 slices. Set aside.

Remove eggplant from heat after 15 minutes and place each baby eggplant face-up on each of the aluminum foil indentations. Place a tomato slice over each eggplant-half and scoop ricotta mixture on top of each tomato, dividing the mixture equally amongst all eggplant bites.

Bake for 20 minutes, or until the cheese is golden on top.

Remove from the oven, allow to chill and set for 10 - 15 minutes. And enjoy!