Wash and cut the eggplant in halve, hollow out the flesh and cut into dice. Brush the hollow eggplant with the extra virgin olive oil and bake until soft. Place spoonful of grated parmesan cheese on baking parchment and bake until golden and crisp. Pass the diced eggplant through flour and deep fry until crisp, drain on kitchen paper. Roll the mozzarella balls into the flour, pass through the beaten egg and coat with the bread crumbs, deep fry before serving. Prepare the risotto; shallow fry the garlic and shallot in butter until soft, add the rice and allow toasting. Stir in the wine, allow evaporation. Gradually pour in the tomato passata and eventually the stock. When all the liquid is absorbed, remove from heat, correct seasoning, beat in butter, grated parmesan and chopped basil. To serve, place the baked eggplant onto serving plates, spoon in the risotto and garnish with the fried mozzarella and eggplant, Parmesan crisps and more basil.