Cut the eggplant into thin rounds and soak in cold water for 10-15 minutes to remove any bitterness.

Fry the rounds on both sides for a couple of minutes each in a skillet heated with vegetable oil, and arrange immediately on a platter.

Place the diced tomato alongside, arugula leaves on the other side, and add pieces of feta.

Sprinkle with sesame seeds, garnish with basil, and salt and drizzle with oil if desired.