Fried Mozzarella with Tomato and Eggplant - Deconstructed Parmigiana

Method

1. Slice the eggplant into thick rounds. Layer them in a colander, salting each layer. Let rest for 15 minutes to release bitter water.
2. Pat the eggplant dry with paper towels.
3. Cut the tomato into thick slices (like a steak).
4. In a non-stick pan, heat a drizzle of olive oil with a halved garlic clove. Add the tomato slices and sear on both sides until softened. Season with salt. Set aside.
5. Slice the fiordilatte mozzarella into thick slices.
6. Lightly dredge each mozzarella slice in flour.
7. Beat the eggs with a splash of water.
8. Dip the floured mozzarella in the beaten egg, then coat evenly in breadcrumbs. Press lightly.
9. Fry the breaded mozzarella in hot olive oil until golden and crispy on both sides. Drain on paper towels.
10. Fry the eggplant slices in hot olive oil until golden and tender. Drain on paper towels.
11. To assemble: place a few basil leaves on a plate. Top with a slice of fried eggplant, then a slice of fried mozzarella, then a slice of seared tomato. Garnish with fresh basil and grated Parmesan cheese. Serve immediately.