2. Slice the eggplants into 1/4-inch-thick rounds, salt them lightly on both sides, and place them on a baking sheet lined with parchment paper.
3. Brush each slice with olive oil and bake for about 20 minutes, until golden brown.
4. In the meantime, prepare the tomato tapenade. In a food processor, combine cherry tomatoes, capers, olives, garlic, balsamic vinegar, and extra-virgin olive oil. Pulse until mixture is smooth and chunky.
5. Once the eggplant slices are done baking, remove them from the oven and let them cool for a few minutes.
6. Spread a generous amount of tomato tapenade on each eggplant slice.
7. Garnish with chopped parsley and serve immediately.
These eggplant with tomato tapenade appetizers are perfect for any occasion, whether you're hosting dinner or simply looking for a delicious snack to enjoy at home. The combination of juicy cherry tomatoes and briny capers, along with the rich flavors of olives and balsamic vinegar, will leave your taste buds dancing with delight.