Slice the eggplant into 1/4-inch (about 0.5 cm) thick rounds and place them on a dry kitchen towel.

Dice the tomatoes and put them in a bowl with a drizzle of oil, a pinch of salt, and oregano. Mix well to combine.

Put the breadcrumbs on a plate. Beat the egg in another plate. Dip each eggplant slice in the egg on both sides, then coat with breadcrumbs. Repeat for all the eggplant slices.

Pour plenty of vegetable oil into a skillet and heat it up. When the oil is hot, fry the eggplant slices until golden on both sides. Drain on paper towels and sprinkle with salt.

When ready to serve, place a spoonful of the tomato mixture in the center of each eggplant slice and garnish with a basil leaf.