Rinse the two melanzane under running water, remove the stalks and cut slices about one to one and a half centimeters thick. Boldly sprinkle both sides with salt, spread them out on a tray and leave them to themselves for a quarter of an hour. The salt draws a mass of the bitter eggplant liquid from the vegetables due to osmotic pressure.
Meanwhile, for the tomato sauce, press two peeled garlic cloves through a press, chop half a chili pepper teeny tiny, and stir the two together with a can of tomatoes in a small baking bowl. Season to taste with salt and freshly ground pepper – done. The herb cream consists of a small cup of cream pepper, salt, double and lots of chopped herbs: mint, thyme and basil.
Then preheat the stove to 180 °C top-bottom heat and use a kitchen roll towel to dab the salt water from the melanzan slices.
In a coated frying pan, heat a good glug of olive oil to three-quarters heat and gently toast the slices of melanzanini in batches until crispy and golden brown on both sides.
Degrease the individual slices on paper towels and cut the Parmesan into coarse shavings.
Build the turrets in an ovenproof dish: The order is eggplant slice – fresh goat cheese – Parmesan shavings – tomato sauce. Stop after three or four repetitions with melanzani and top each tower with lots of herb cream.
Bake on middle rack for 25 min in hot her