Eggplant, Tomato and Mozzarella

Slice the basil in thin stripes and mix with 2-3 table spoons of olive oil to infuse. Set aside.

Prepare the assembly line of wide bowls of flour, beaten eggs and breadcrumbs. Season the flour generously with salt and pepper.

Cut the eggplant in 6-8 pieces and coat the pieces, one by one with flour, followed by eggs and bread crumbs. 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).

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. Once done remove them to a paper towel. Deseed and cut the tomatoes, season with salt and pepper and put aside. This can be done in advance.

Heat the oven to 200°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. Bake for about 10 minutes until the mozzarella is melting.

When ready to serve, drain the tomatoes of the excess liquid and mix with half of the oil basil mixture. Place the eggplant and mozzarella bake on a plate, spoon some tomatoes on the top and drizzle some extra oil and basil mixture. Sprinkle with extra freshly ground pepper, serve immediately!