Place the aubergine slices into a colander, salt them and wait 20 minutes until they lose their water. Dry them well, patting them with kitchen roll, and coat them in flour.
Heat up plenty of peanut oil in a pan. Dip a toothpick into the oil, if you will see bubbles around, you can fry the aubergines, browning them on both sides.
Lift out the cooked aubergine slices with a spatula, drain well and place them on kitchen roll.
Cut the ciabatta in half horizontally and place sliced mozzarella on the bottom, then slices of salami and the fried aubergine.
Put the top back on the ciabatta, push down gently and enjoy your original and tasty salami sandwich!