Ingredients

2 punnets cherry tomatoes (we used red and yellow), halved
1 eggplant, sliced into 1cm rounds
Fresh basil
1 cup breadcrumbs
2 eggs, whisked
Juice of 1 lemon
Olive oil (for cooking)
Extra virgin olive oil

Method

Dip each eggplant slice into whisked egg and then breadcrumbs, set aside

Heat a pan with a little olive oil on medium heat, cook eggplants for 5 minutes on each side or until golden and crunchy and cooked through

On a serving platter arrange the tomatoes, eggplant slices and basil leaves

Squeeze over lemon juice and a drizzle of olive oil

Serve while eggplant is warm