Wash the tomatoes, remove the stalks and cut into slices. Also cut the mozzarella into slices. Oil a baking sheet or baking dish. Wash and clean eggplants, cut into finger-thick slices and turn in flour. Fry eggplants in hot oil for 2-3 minutes on each side over medium heat, drain on kitchen paper, season with salt and pepper. Place the aubergines on the tray and top with a tomato and mozzarella slice. Bake the turrets for 15 minutes (center, convection 220 degrees). Serve garnished with basil.
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