Cod Tuscan Style With Aubergine Timbale

Preparation:

Preparation: Cut the cod into cubes, flour it, fry it with extra virgin olive oil and then finish cooking in the oven at 180 degrees for 3 minutes. Cut half of the eggplant into slices and the other half into cubes. Fry the slices separately and in the meantime brown the cubes in a pan with the garlic, oil, cherry tomatoes and basil. Line a mold with the aubergine slices, pour the diced tomatoes and tomatoes into the centre, close with the same aubergine slices and cook in the oven at 180 degrees for 4 minutes. Serve the cod with the aubergine timbale next to it.