1 Rinse the eggplant clean, wipe dry, cut into slices and sprinkle with salt.
2 Drain the mozzarella and cut into slices.
3 Rinse the tomatoes, cut into quarters, remove cores and seeds and cut flesh into slices.
4 Place cutlets between layers of plastic wrap and pound to an even thinness with a meat mallet.
5 Heat 1 1/2 tablespoons oil in a pan. Pat dry the eggplant slices and cook until browned, about 2 minutes on each side. Remove from pan and season with pepper.
6 Heat the remaining oil in the pan. Season cutlets with salt and pepper and cook until browned, about 30 seconds on each side.
7 Transfer cutlets to a baking dish. Top with eggplant, dividing evenly.
8 Layer tomatoes on the eggplant and season with salt and pepper.
9 Rinse the basil, shake dry, pluck leaves and scatter over the tomato slices.
10 Top each cutlet with mozzarella slices. Bake in a preheated oven at 200°C (fan oven 180 C, gas mark 3) (approximately 400°F/convection 350°F), on the middle rack, until filling is heated through and cheese is melted and golden, about 8 minutes. Serve with roasted potatoes or fried quinoa, if desired.