1. Remove the stalks and calyx from two eggplants. Slice in half lengthways and place cut side up onto a baking sheet covered with coarse salt. Crisscross (cross-hatch) the flesh deeply using a sharp pointed knife.
2. Lightly salt the scored eggplant flesh then sprinkle with olive oil. Bake in an oven preheated to 400 degrees F (200 degrees C) for 25 minutes.
3. Peeling tomatoes: Peel the tomatoes: by Immersing in boiling water for about 16 seconds, refresh in iced water, remove and peel.
4. Prepare the tomato concassee: Cut the peeled tomatoes in half horizontally, discard the seeds and chop the flesh into a small dice.
5. Sweat the finely chopped shallots in the olive oil.
6. Add the diced tomatoes, and stir well. Add the thyme, bay leaf and finely chopped garlic (it is recommended to add the basil stalks stems as well). Cook until all the liquid has evaporated, stirring occasionally.
7. Continue cooking until the tomatoes are reduced to a paste. Season with salt, pepper and Cayenne pepper. Remove from the heat, discard the thyme, bay leaf and basil stalks stems if using and set aside.
8. Remove the baked eggplant halves from the oven and scoop out the soft pulp with a spoon, leaving a rim around the edge. Roughly chop the pulp and place into a bowl.
9. Add the cooked tomato concassee, half the grated Gruyere and the chopped basil leaves to eggplant pulp. Season with salt, pepper and Cayenne pepper.
10. Fill each eggplant half with the tomato-eggplant mixture.
11. Cut the remaining eggplant in half lengthways and discard the stalk. Finely slice each half and sauté in hot olive oil. Drain on absorbent paper. Peel the two tomatoes by immersing in boiling water for about 16 seconds, refresh in iced water, remove and peel. Halve the tomatoes and cut into thin slices.
12. Arrange eggplant and tomato slices alternately on top of the stuffed eggplants. Sprinkle with the remaining grated Gruyere. Return to the oven for a further 20 minutes.
Serve on a platter, decorate with curly parsley.