Preheat the oven to 220 °C. Cut the melanzani into 24 slices, 1 centimeter thick, and place them on a baking sheet. Brush the slices generously with olive oil on both sides and sprinkle half of the chopped oregano on one side. Bake the melanzane in the oven for 20 min until brown. Turn the slices to the other side, sprinkle with the remaining oregano and bake for another 5 min. Keep warm.
Cut the pita bread into 12, 1-centimeter-thick slices and place on another baking sheet. Brush the slices on both sides with oil and on one side with half of the garlic. Bake the bread in the oven for 10 minutes until golden brown and crispy. Turn the slices to the other side, brush with the remaining garlic and bake for another 5 min. In the meantime, heat 1 tablespoon of olive oil and the honey in a frying pan. Pour in the prosciutto and toast for 5-6 min until it curls and is slightly crispy. Top the toasted bread with 2 slices of melanzana and 1 slice of prosciutto and garnish the crostini with the oregano leaves.
Tip: Always use an aromatic prosciutto, it will add a wonderful touch to your dish!
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