400g/14oz small aubergines, trimmed, thinly sliced into rounds
2 handfuls fresh basil leaves
6 large, equally-sized beef tomatoes, ripe but firm, tops sliced off a quarter of the way down the tomato and reserved, seeds and pulp scooped out using a spoon and reserved, hollowed-out tomatoes reserved
1 small onion, peeled, finally chopped
2-3 tbsp plain flour, for dredging
salt and freshly ground black pepper
9 tbsp extra virgin olive oil, plus extra for drizzling
2 free-range eggs, beaten with a large pinch of salt
200g/7oz smoked mozzarella