Eggplant Steak Sandwich

Method

1. Cut off the stem end of the eggplant and slice into thick steaks, about 1 cm thick.
2. Season the eggplant slices with salt and let them sit for 5 minutes to draw out moisture and bitterness.
3. Pat the eggplant slices dry with paper towels to remove excess salt and moisture.
4. Halve the cherry tomatoes; if using larger tomatoes, cut into chunks.
5. Trim and slice the spring onion; peel and slice the garlic cloves.
6. Heat a generous amount of olive oil in a non-stick pan over medium-high heat.
7. Place the eggplant slices in the hot oil and top each with a piece of garlic, basil leaves, and mint leaves.
8. Cook until golden brown on one side, then flip and add more herbs. Cook until tender and caramelized.
9. Move the cooked eggplant to the side of the pan and add the cherry tomatoes, spring onion, and more herbs. Season with salt and pepper. Sauté for a few minutes.
10. Toast thick slices of rustic bread in the same pan, adding a little more oil if needed. Cook until golden on both sides.
11. Add slices of mozzarella (fiordilatte) to the pan, cover, and let melt slightly.
12. Assemble the sandwich: place the eggplant steaks on one slice of bread, top with melted mozzarella, sautéed tomatoes and spring onion, and fresh basil.
13. Close with the second slice of toast and press gently. Serve with a glass of rosé wine, if desired.