Blanch the tomatoes very briefly in boiling water, peel them and blend to a puree.
Heat 1 tbsp of the olive oil in a sauce pan on a medium heat. Add the diced aubergine and brown. Remove from the pan and set aside.
Add the rest of the oil and soften the garlic and the onion in 2-3 minutes. Add the tomatoes, wine, broth and half of the basil. Season with salt and pepper. Let the soup simmer for 15 minutes.
Meanwhile, bake the wafers. Preheat the oven to 200°C. Line a large baking sheet with greaseproof paper. Arrange tablespoons of the Parmesan cheese on the lined baking sheet, approx. 1 cm apart. Place in the oven for 5 minutes until the cheese has melted and is turning golden brown. Leave the wafers to cool on the baking sheet.
Sprinkle the tomato soup with the remaining basil and serve with the Parmesan wafers.