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1
Preheat oven to 400 degrees.
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2
Have two racks set up in the oven.
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3
Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet.
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4
Drizzle with 1 teaspoon olive oil.
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5
Roast until the tomatoes burst and start to caramelize, about 30 minutes.
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6
Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce.
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7
Spray a baking sheet with cooking spray.
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8
Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds.
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9
Dip only one side of each round into the egg white and then into the crushed melba toast.
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10
Lay out on the sheet tray, crumb-side up.
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11
Sprinkle with 1/4 teaspoon salt.
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12
Spray with more cooking spray.
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13
Bake until just tender, about 25 minutes.
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14
Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt.
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15
Preheat the broiler.
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16
Place the toasted ciabatta halves on a baking sheet cut-side up.
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17
Cut the remaining garlic clove in half and rub on the bread.
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18
Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan.
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19
Broil until the cheese melts and starts to bubble, about 3 minutes.
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20
Top each open-faced sandwich with the fresh tomato and basil salad.
