Eggplant Fans

• 3 medium elongated eggplant (1 to 1¼ pounds), rinsed, wiped dry, ends trimmed but unpeeled
• 2 large firm ripe tomatoes

If only the large, egg-shaped eggplant is available, split it and cut it into slices crosswise. Otherwise, split the small elongated variety, place the halves, split side down, on the chopping board, and cut each, leaving the slices attached at the stem end, into ⅓-inch thicknesses, forming “fans.” Sli