Sandwich
• 4 slices Pane Turano
• 2 medium eggplants
• Parmesan Cheese
• Fresh parsley, chopped
• Olive oil

Roasted Tomato Spread
• 1 lb Roma tomatoes
• 1 whole head garlic
• 1 tbsp heavy cream
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

Crispy Batter
• ½ cup all-purpose flour
• 2 tbsp cornstarch
• ½ cup cold water
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 1½ cups panko breadcrumbs

① Preheat the oven or air fryer to 400°F.
② Toss the tomatoes and whole head of garlic with olive oil, salt, pepper, oregano, and a pinch of red pepper flakes. On top add the eggplants with poked holes using forks in them. Roast for 20-25 minutes, until the tomatoes are blistered and the garlic is soft.
③ Remove the roasted tomatoes and garlic. Peel the tomato skins and squeeze the roasted garlic cloves into a bowl. Add the heavy cream and parsley, then mash together until smooth. Season with salt and pepper.
④ In a separate bowl, whisk together the flour, cornstarch, cold water, salt, black pepper, and paprika until a thick batter forms.
⑤ Dip each eggplant slice into the batter, then coat completely with the panko breadcrumbs.
⑥ Fry or air fry the breaded eggplant at 400°F for 10-12 minutes, flipping halfway through, until golden brown and crispy.
⑦ Lightly toast the Pane Turano Bread.
⑧ Spread a generous layer of the roasted tomato mixture onto the bottom slice of bread. Top with several crispy eggplant slices, grated Parmesan cheese, and fresh parsley.
⑨ Finish with the top slice of Turano Pane Turano and serve immediately.