Prick aubergines with a fork and grill until blackened and soft. Steam in a bowl covered with cling film.
Quick-pickle the red onion with vinegar and sugar. Mix the mayo with harissa and lemon juice.
Toss together cherry tomatoes, parsley, olive oil, sumac, and pickled onion to make the salad.
Peel the grilled aubergines and press out moisture, then dip into flour, then plant milk, then panko and sesame seed mixture.
Fry the breaded aubergines in hot oil for 2 minutes each side until golden and crisp. Drain on paper towels.
Toast the ciabatta, slather with spicy harissa mayo, stack on the crispy aubergine schnitzel, and top with fresh salad.
