Eggplant panino

• 6 large eggplants, sliced lengthwise into thick slices
• 500g breadcrumbs
• 8 large eggs whisked into an egg wash
• 800 ml olive oil
• 2L passata
• 1 bunch of basil
• 75g sea salt
• 3g black pepper
• 300g Grana Padano finely grated
• 300g white Scamorza cheese thinly sliced

1. Coat the eggplant slices in egg wash and cover in breadcrumbs.
2. Heat a large pan on medium to high with olive oil and in batches fry the crumbed eggplant slices until golden brown on both sides and the centre is soft. Drain on absorbent paper and allow to cool.
3. Evenly spread some passata on the base of a large tray and layer a third of the eggplants to cover the base. Add another layer of passata to the eggplants, then sprinkle 100g of Grana Padano and layer 100g of the white Scamorza. Finish the layer with salt, pepper and basil. In total there should be three layers.
4. Place a piece of non-stick paper on top of the tray and cover tightly with a sheet of aluminium foil. Slide the tray into a pre-heated fan forced oven at 180°C and bake for 45 minutes. Remove coverings and bake for a further 5 minutes.
5. Remove tray and allow to cool for a moment. Cut into slices and enjoy in a panino topped with ricotta and basil.