Slice the eggplant lengthways as thin as possible. (I like to use a mandolin for this to achieve best results). Place a large pan on medium heat.
Place oil, garlic, rosemary, thyme in a bowl and season well with salt and pepper. With a pastry brush, generously brush the flavoured oil on each eggplant slice and fry until golden brown on each side. This will have to be done in batches.
Preheat the oven to 180?C.
In a small baking tin (23cm x 18cm), smear the bottom with passata. Then add your first layer of eggplant, ensuring not to overlap too much. Sprinkle with a little of the manchego, parmesan, and a few dollops of ricotta and basil. Repeat this process and continue to layer until you have used up all the eggplant.
Finish with passata sauce and the remainder of the cheeses. Bake for 25 minutes or until the top is golden. Allow to cool for 15 minutes.
To serve, cut portions of the Parmigiana, place on a platter and drape with thinly sliced prosciutto.