Set aside or prepare the roasted tomatoes.
Salt the eggplant and drain in colander
, 30 minutes.
Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onions, garlic, chile pepper
, if using, marjoram, salt, and pepper. Cover the pan with a lid and sweat the onions
10 to 15 minutes, until very soft and sweet. Add the roasted tomatoes and stir, then let the sauce
thicken 15 minutes, uncovered over medium heat. Cook's Note: The mixture should be very thick.
Preheat the oven to 400 degrees F.
While the sauce cooks make a breading
station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs
mixed with cheese, corn meal
, and fennel. Coat the eggplant slices in order and arrange on a plate. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side. Drain
the eggplant on a cooling rack
, wipe out the skillet and repeat. Sprinkle the hot eggplant with a little salt. When all of eggplant has been cooked, wipe the pan clean again and heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute. Add the greens
and wilt them, season with salt, pepper, and nutmeg. Turn off the heat. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. Place in oven 5 minutes to melt
the mozzarella. Serve immediately.