Wash and dry the eggplant.
Cut off the two ends and slice the eggplant thick.
Arrange the slices in a colander and sprinkle them with coarse salt.
Place a plate with a weight on top and leave them to drain for about 1 hour.
RInse them under running water and pat them dry.
Dip the slices in flour and fry them in hot olive oil
When the slices are golden on both sides, let them drain on kitchen paper and then arrange them on the cutting board to prepare individual portions.
You will arrange a slice of eggplant, a layer of mozzarella, a spoonful of tomato sauce, another slice of eggplant, another layer of mozzarella and another spoonful of tomato for each portion on the baking tray.
Bake at 200°C for about 8-9 minutes.
Arrange on individual plates, adding a basil leaf and a drizzle of extra virgin olive oil.