Fried Eggplant and Smoked Provola Sandwich with Tomato Chutney

Method

1. Slice the eggplant into rounds about 0.5 cm thick. Place in a dish, sprinkle with coarse salt, and let sit to release water.
2. For the tomato chutney: finely chop red onion and garlic. Grate fresh ginger.
3. Heat a small saucepan with a drizzle of oil. Add the onion, garlic, and ginger; sauté until fragrant.
4. Add the cherry tomatoes and cook until they start to soften. Add a couple tablespoons of brown sugar and stir to caramelize.
5. Add a splash of white wine vinegar, a few basil leaves, and let simmer on low heat until thickened. Set aside.
6. Prepare the batter: mix flour and water to create a smooth, fairly liquid batter (similar to tempura).
7. Slice the smoked provola (scamorza) into thick slices about 1 cm thick. Dip each slice first into the batter, then into breadcrumbs, then back into batter, and again into breadcrumbs (double breading).
8. Place the breaded provola slices on a tray and freeze for 15-20 minutes to firm up.
9. After the eggplant has released water, rinse quickly under cold water and pat dry. Bread the eggplant slices with a single coating: pass in batter, then breadcrumbs.
10. Heat seed oil in a deep pan to about 170°C (340°F). Fry the breaded provola slices until golden and crispy, then drain on paper towels. Fry the eggplant slices until golden, then drain.
11. Cut the ciabatta rolls in half and toast them in a dry pan until lightly charred and crunchy.
12. Assemble the sandwich: spread a generous layer of tomato chutney on the bottom half of the ciabatta. Layer the fried eggplant slices, then the fried provola. Add fresh basil leaves.
13. Close the sandwich, press gently, and serve immediately.