Fried Eggplant with Roasted Tomatoes & Basil

The roots of this recipe are in the region of Emilia-Romagna, often considered the ancestral home of northern Italian cooking. Choose smooth and firm eggplants with glossy skin. Smaller eggplants are generally sweeter than larger ones. Salting the eggplant slices will draw out any bitterness and excess moisture; let salted slices stand for 30 minutes, then blot with a paper towel before breading and frying.