Tuna and Tomato Sandwich

Method

1. Slice the eggplant into 1/2 cm thick rounds. Place them in a colander, sprinkle with salt, and let rest for 30 minutes to draw out moisture.
2. Pat the eggplant slices dry with paper towels.
3. Prepare the basil mayonnaise: In a bowl, combine 1 egg yolk, a splash of vinegar, a pinch of salt, and fresh basil leaves. Slowly drizzle in olive oil while whisking continuously until emulsified.
4. Prepare the batter: In a shallow dish, whisk the egg white with a little water and a tablespoon of flour until smooth.
5. In another shallow dish, mix breadcrumbs with grated pecorino cheese.
6. Dip each eggplant slice first into the batter, then coat with the breadcrumb mixture.
7. Heat oil in a deep pan to 150-160°C. Fry the breaded eggplant slices until golden and cooked through (about 3-4 minutes per side). Drain on paper towels.
8. Slice the Sorrento tomato into thick rounds. Season with salt, basil, black pepper, a drizzle of olive oil, and a clove of garlic (minced or whole).
9. Assemble the sandwich: Place one fried eggplant slice as the base. Spread a generous layer of basil mayonnaise on top. Add a few tomato slices, a handful of rocket, and flakes of tuna. Top with another fried eggplant slice.
10. Serve immediately.