Cut your eggplant in half. Use a sharp knife to cut a diamond crosshatch pattern onto the flesh of the eggplant. Be careful not to slice all the way through. Brush the flesh with olive oil and season with salt and pepper.
Heat a cast iron skillet over medium heat. Place the eggplant halves flesh side down into the hot skillet. Allow them to sear for 3-4 minutes before flipping.
Once flipped, brush the flesh of the eggplant with balsamic vinegar. Drizzle them with the honey.
Transfer the skillet to the oven and allow them to roast for 30-35 minutes or until the tops are golden brown and the eggplant is tender.
White the eggplant is roasting mix together the tomatoes, basil, garlic, olive oil, and season with salt and pepper.
To serve your eggplant top with the bruschetta topping. Shave or grate fresh parmesan over the top.