Wash the eggplant and tomatoes. Then cut the aubergine, tomatoes and mozzarella into approx. 8 slices each.
Place the mozzarella slices next to each other on a plate and drizzle with balsamic vinegar (ideally the original Aceto Balsamico from Modena).
Salt the aubergine slices on both sides and let them steep for 20-30 minutes (this will make the aubergine draw water and become soft).
In the meantime, put about 5 tablespoons of olive oil (preferably Cretan olive oil) in a bowl. Peel the garlic, press into the olive oil and stir well. Prepare three plates each with the flour, breadcrumbs and two beaten eggs.
The aubergine slices are now well pulled through. Pat each slice dry and sprinkle with some freshly ground pepper. Put a teaspoon of the olive oil with the garlic on each aubergine slice and then press the back of the spoon a little bit. Now turn the slices first in flour (but carefully so that the garlic stays on), then in egg and then in breadcrumbs.
Heat the olive oil in a pan (but not too hot) and then fry the aubergine slices on both sides until golden brown. Place the fried aubergine slices on a plate and place one mozzarella and one tomato slice on top. Wash the basil, pat dry, pluck the leaves and use them to garnish the dish. Finally, drizzle everything again with a little olive oil and balsamic vinegar.
Ciabatta tastes best with it. It is particularly good if you soak ciabatta in the existing brew of olive oil and balsamic vinegar.
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