Panino Peccaminoso

Method

1. Slice the eggplants into thick rounds, salt them, and let them sit in a colander for about 30 minutes to draw out moisture.
2. Make the mayonnaise: separate an egg (keep the white for later). Place the yolk in a tall container, add a drop of vinegar and salt. Blend with an immersion blender, then slowly drizzle in extra-virgin olive oil until emulsified. Add fresh basil leaves and blend briefly.
3. Season the tomato slices with salt, basil, black pepper, a garlic clove cut into pieces, and a drizzle of olive oil. Set aside.
4. Drain the eggplants and pat dry. Mix flour with a little water and the reserved egg white (from the mayonnaise) to create a batter. Coat each eggplant slice in the batter, then in a mixture of breadcrumbs and grated pecorino cheese.
5. Heat extra-virgin olive oil in a pan to 150–180°C (300–350°F). Fry the eggplant slices until golden and crispy on the outside, soft inside. Drain on paper towels.
6. Cut the ciabatta bread in half, drizzle with olive oil, and lightly toast on a griddle or in a pan.
7. Assemble the sandwich: place a layer of wild arugula on the bottom half of the bread, then add the fried eggplants, slices of seasoned tomato, and chunks of premium tuna. Spread the basil mayonnaise on the top half of the bread and close the sandwich.
8. Press lightly and cut the sandwich in half. Serve immediately.