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1
In a large deep saucepan over medium low heat, combine 1/4 cup oil and garlic.
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2
Cook, stirring occasionally, until garlic is golden and fragrant, 5 to 10 minutes.
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3
Stir in chile flakes; cook 30 seconds.
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4
While garlic cooks, place tomatoes and juices in a large bowl and crush with clean hands.
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5
Remove tomatoes firm stem ends and any basil leaves packed into the can.
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6
Stir crushed tomatoes and salt into pot.
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7
Simmer over medium heat, stirring frequently, until tomatoes and garlic have completely broken down and sauce is thick, about 2 hours.
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8
Cool.
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9
Line a large, rimmed baking sheet with parchment or paper towels.
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10
Trim stem end from eggplants; peel and discard skin.
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11
Using a knife or a Japanese mandolin, slice lengthwise into 3/16-inch-thick slabs.
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12
Arrange eggplant in a single layer on prepared baking sheet.
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13
Sprinkle both sides of eggplant slices with salt.
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14
Let stand 10 minutes.
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15
Pat eggplant dry with paper towels.
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16
Line another rimmed baking sheet with paper towel and place a wire rack on top.
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17
In a large, deep skillet, heat 1/2 cup oil until a drop of water flicked into pan sizzles.
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18
Working in batches, fry eggplant until just tender, 20 to 30 seconds per side.
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19
Transfer fried eggplant to rack to drain.
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20
Remove skillet from heat.
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21
In a large bowl, whisk together eggs, 2 tablespoons Parmigiano-Reggiano and 2 tablespoons pecorino.
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22
Add 3/4 cup oil to the skillet and return to medium-high heat until oil is sizzling.
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23
Working in batches, dip drained eggplant into egg batter; fry in oil until lightly golden and cooked through, 2 to 4 minutes per batch.
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24
You will know oil is hot enough if batter puffs and sticks to eggplant on contact with oil.
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25
If it falls off, the oil isnt hot enough.
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26
Heat oven to 350 degrees.
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27
Spread 1/2 cup tomato sauce in the bottom of a 9-inch square baking pan.
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28
Arrange eggplant over the bottom of pan in a tight, even layer.
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29
Top with 1/3 of the remaining combined cheeses.
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30
Repeat layer of sauce, eggplant and 1/3 of cheese.
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31
Finish with a final layer of sauce and cheese (reserve any remaining sauce for serving).
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32
Transfer pan to oven and bake until cheese is melted and golden, 20 to 30 minutes.
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33
Remove from oven; Spoon additional sauce over top, and garnish with additional cheese.
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34
Cool for at least 20 minutes.
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35
Cut eggplant into six equal pieces.
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36
Cut ciabatta into six pieces equal to the size of the eggplant servings.
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37
Split each portion of the ciabatta horizontally and toast.
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38
Sandwich eggplant portions between bread and serve.
