Roast the garlic

• Preheat the oven to 200 °C.
• Place the garlic cloves on a baking tray and roast until soft and golden.

Prepare the eggplant

• Slice the eggplant into rounds and season with salt.
• Set up the flour, beaten eggs and breadcrumbs mixed with parmesan in separate bowls.
• Dredge each slice in flour, then egg, then the breadcrumb mixture.

Fry the eggplant

• Heat the sunflower oil in a frying pan.
• Fry the breaded slices in batches until deep golden and crispy on both sides.
• Drain on paper towels.

Toast the ciabatta

• Toast the halved ciabatta until golden and crisp.

Assemble the sandwich

• Spread pesto on the bottom half of the bread.
• Add the crispy eggplant slices and the roasted garlic.
• Top with the burrata, drizzle with olive oil and close the sandwich.