Wash eggplant; do not peel. Cut the eggplant crosswise into about sixteen 1/2-inch slices. Sprinkle each side of the eggplant slices lightly with salt. Place them on paper towels; let stand for 20 minutes. Blot the surfaces of the slices with paper towels.
In a small bowl combine the cheese, the 1 tablespoon basil, onion powder, and dash pepper. If mixture seems dry, add some of the milk.
Brush the eggplant slices with oil. Place the eggplant in a single layer on an unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 5 minutes. Turn; broil 3 to 4 minutes more or until tender.
Remove eggplant slices from oven and spread with the cheese mixture. Sprinkle with lemon-pepper seasoning or pepper. Broil for about 1 minute more or until cheese is heated through.
To serve, top each with chopped tomato and additional snipped basil. Makes 16 servings.
Combine cheese mixture as directed above. Cover and chill up to 24 hours.