How to Make It
Preheat oven to 375°F. Sprinkle cut side of eggplants evenly with salt, and let stand 10 minutes. Wipe off moisture with a paper towel.
Brush eggplants with olive oil; place, cut side up, in a roasting pan. Sprinkle with pepper, and top with garlic and thyme. Roast in preheated oven, uncovered, until just cooked through, about 30 minutes.
Meanwhile, place hazelnuts in a single layer on a baking sheet. Place in oven, and toast 8 minutes. Transfer to a food processor, and pulse until crushed, 1 to 2 times.
Remove eggplants from oven. Discard garlic and thyme, and cut eggplants into bite-size pieces.
Melt 2 tablespoons of the butter in a cast-iron skillet over medium. Add eggplant, cut side down, and cook until golden brown, 7 to 8 minutes. Transfer to a plate.
Melt remaining 2 tablespoons butter in a nonstick pan over medium. Add cheese, and cook until golden brown, about 2 minutes per side. Set aside.
Warm tortillas in a cast-iron skillet over medium-high, and transfer to serving plates. Place 1 cheese slice and about 1/4 cup of eggplant on each tortilla. Top with Burnt Tomato Salsa, hazelnuts, and parsley. Finish with a squeeze of lime juice, and serve immediately.