Preparation:

• Heat a dash of olive oil in a pan, lightly fry a roughly chopped clove of garlic and add the tomatoes and a sprig of basil. Cook for 15 minutes, pass through a blender and cook for a few more minutes. Season to taste with salt.
• Heat a dash of olive oil in another pan, brown the second clove of garlic, roughly chopped, add the diced eggplant and oregano. Cook for 10 minutes and season with salt.
• Cut the mozzarella into 4 slices. Slightly cut the fish fillets lengthwise on one side. Place a slice of mozzarella and a basil leaf on half of the fish fillets, cut side down; place another piece of fish fillet on top, cut side up. Flour each "parcel" well, pass through the beaten eggs and fry in a pan with plenty of olive oil. Drain on kitchen paper.

Dressing:

• Place the paradei sauce in the middle of the plates, arrange a "scabbardfish parcel" on each and garnish with the diced eggplant.