Add a good glug of olive oil to a saucepan and fry the garlic on medium-high. Add the chopped tomatoes, followed by the basil. Bring to a simmer, reduce the heat and cook for 15-20 mins until reduced. Season with salt and pepper.

Gather two shallow dishes. Crack the eggs in one and the breadcrumbs in another. Season both dishes with salt and pepper. Use a cookie cutter to cut out rounds from your white bread. Lay one round in front of you, top with a 1/4 of a ball of mozzarella and season with salt and pepper. Take a second round of bread, dip in egg on both sides then place on top of the mozzarella. Use a fork to crimp the edges and stick it down. Then take the whole parcel, dip in egg, then into the breadcrumbs.

Fry a few cm of oil (vegetable oil works well) on medium-high heat until golden on both sides. Do not fry on high heat as it is dangerous with so much oil and you risk burning the outside before the inside has a chance to melt.

Smooth the tomato sauce on a plate. Top with the parcels, grate over parm and top with fresh basil and olive oil.