Cut the eggplant into 1 cm thick rings.
Put in a frying pan with vegetable oil and fry until tender on both sides for 2 minutes.
Cut the tomatoes and remove seeds and cores. Cut into strips.
Place tomatoes, chopped mozzarella and chopped herbs in a bowl.
The fried eggplants should be cut into chevtertins and added to a bowl.
Season with salt and pepper. Fill with oil. Pass the garlic through a press and add at the end.
Place on a platter and serve with a fresh bread cake.