1. Lengthwise, cut the aubergine into slices of roughly 3 mm. Heat a dash of olive oil in a pan (save 3 tablespoons for later). Coat the slices of aubergine in the flour and fry them for about 2 minutes until they are a rich golden yellow. Leave them to drain on kitchen paper.
2. Cut the plum tomatoes into 8 parts, remove the skins and seeds from the tomatoes. Beat the eggs until they are frothy and add the aubergine, Parmesan cheese and the tomato. Season with salt and pepper.
3. Heat a pan with the remaining 3 tablespoons of olive oil and fry the egg mixture for 5 minutes. The eggs should be firm at the bottom and still runny on top. Turn carefully and fry on the other side for another minute.
4. Serve the frittata with 100 g rocket.

Eat the Frittata with bread fresh from the oven. Or let it cool and cut it into parts, served as tapas with some thinly cut pieces of Parma ham.