Cut the ciabatta into two parts. Bake it in a preheated oven for 3/5” at 250 C°. Take it out of the oven and lay the previously grilled eggplant slices and stuff with clumps of ricotta mousse with mint, lard slices, roasted chestnuts, mint leaves and pomegranate seeds. Cut into 2 pieces or serve whole. Enjoy!