Aubergines in balsamic dressing

Ingredients 2 aubergines about 400g About 150g of baby tomatoes 2 eggs Flour Breadcrumbs 1 small onion Fresh basil Gino Toschi Balsamic Vinegar of Modena "Green Line" Olive oil Salt To prepare aubergines in balsamic dressing Wash the aubergines, dry them and cut them crosswise into thin slices. Salt them, flour them and dip them into the beaten eggs then into the breadcrumbs and fry them in plenty of olive oil. Sweat the onion in a frying pan with a little olive oil, add the tomatoes, cut in half, the basil, salt and 2 teaspoons of Balsamic Vinegar from Modena, letting it evaporate. Pour the sauce into the fried aubergines and leave them to marinate for about 30 minutes.