For the tomato topping

1. Prep tomatoes. Cut cherry tomatoes into quarters or sixths (depending on size). Place chopped tomatoes into a medium bowl.
2. Mix. Add minced garlic, chopped basil, and salt to the tomatoes and gently stir together.
3. Adjust seasoning.  Taste the tomato mixture and add more basil, garlic, or salt to taste. Set aside.

For the cheese

1. Prep coatings. On a plate or in a shallow bowl, whisk flour, salt, and pepper together. In another shallow bowl, whisk eggs together.  In a third shallow bowl, add 1 cup panko breadcrumbs.
2. Prep cheese. Cut mozzarella into eight 1/2-inch thick slices. Working with 1 slice at a time, dredge mozzarella in seasoned flour, shake off excess, then dip in eggs, letting excess drip back into bowl. Return mozzarella to the flour and dredge in seasoned flour and dip in eggs a second time. Then coat the mozzarella slice in breadcrumbs, pressing gently to help the breadcrumbs stick. Transfer coated mozzarella to a plate. Repeat with remaining slices of cheese and coatings.
3. Fry cheese. Heat olive oil in a medium non-stick skillet over medium heat. Working in 2 batches, carefully place mozzarella slices in pan and cook, turning halfway through, until golden brown, 5–7 minutes total. Using tongs or a slotted spatula, carefully transfer fried mozzarella slices to a paper towel-lined plate to drain excess oil.

For serving

1. Serve. Divide slices among appetizer plates or arrange slices on a serving platter. Top each slice with some of the tomato topping leaving any tomato juices in the bowl. Pass remaining topping (if any) around the table.