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1
Slice the basil in thin stripes and mix with 2-3 table spoons of olive oil to infuse.
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2
Set aside.
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3
Prepare the assembly line of wide bowls of flour, beaten eggs and breadcrumbs.
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4
Season the flour generously with salt and pepper.
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5
Cut the eggplant in 6-8 pieces and coat the pieces, one by one with flour, followed by eggs and bread crumbs.
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6
Use a fork and a spoon to handle the eggplants and place them all on a tray (do not pile them on top of each other or they will get soggy).
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7
Heat the remaining olive oil in a deep sided pan until very hot and fry the eggplants until golden brown 1-2 minutes on each side.
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8
Once done remove them to a paper towel.
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9
Deseed and cut the tomatoes, season with salt and pepper and put aside.
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10
This can be done in advance.
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11
Heat the oven to 200 degrees C; layer the eggplants and sliced mozzarella (3 layers of eggplant with a slice of cheese in between each layer) on a baking tray and slightly press.
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12
Bake for about 10 minutes until the mozzarella is melting.
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13
When ready to serve, drain the tomatoes of the excess liquid and mix with half of the oil basil mixture.
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14
Place the eggplant and mozzarella bake on a plate, spoon some tomatoes on the top and drizzle some extra oil and basil mixture.
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15
Sprinkle with extra freshly ground pepper, serve immediately!
