Preheat your griddle or grill pan over medium-high heat. Cut the aubergine into 2cm-thick slices, season with salt and grill each slice for about 5 minutes per side until charred. Set aside.

In a small bowl, beat the egg. In another bowl, mix breadcrumbs, grated Parmesan, and olive oil. Halve the cherry tomatoes and slice the garlic.

Dust each grilled aubergine slice with flour, dip in beaten egg, then coat with breadcrumb mixture.

Heat a skillet over medium heat with olive oil. Fry breaded aubergine slices for about 5 minutes on one side, then flip and top with mozzarella. Cover for 2 minutes to melt cheese.

In the same skillet, add the cherry tomatoes and garlic. Grill them for about 5 minutes until softened.

Plate the grilled tomatoes, top with crispy aubergine slices, garnish with fresh basil and a drizzle of olive oil before serving.