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Preheat the oven to 485°F.
Slice the eggplant lengthwise into pieces about ¼ inch thick.
Dip each slice into the egg, then coat evenly in breadcrumbs.
Arrange on a parchment-lined baking tray and drizzle generously with olive oil.
Bake for 15–20 minutes, flipping halfway through, until golden and crisp.
Meanwhile, place the speck or prosciutto on a parchment-lined tray and bake for 5–10 minutes until crispy.
Pair the eggplant slices together with a piece of scamorza and some crispy speck or prosciutto in the middle.
Sandwich them together and return to the oven for another 5 minutes, just until the cheese melts.