Heat the olive oil in a large skillet over medium heat. Add the garlic, and fry for 3-5 minutes until the garlic is lightly golden. Remove the garlic from the pan, turn the garlic oil up to medium-high.

Working in batches, sear the eggplant in the oil in one layer for 5 minutes, flipping every 2 minutes or so to sear the outsides, sprinkle with salt and remove from the pan before the eggplant totally softens. Continue until all the eggplant is seared on the edges.

In a large bowl, toss the tomatoes, garlic chips, eggplant, and basil. Garnish with extra basil if you have any and top with the cheese.