For the baked melanzani with wild garlic and prosciutto, first prepare the batter. Mix the cornstarch and baking powder and add the water, stirring constantly. Whip the egg whites until semi-stiff and stir them in at the end.
Cut the cucumbers in half lengthwise, remove the seeds and cut into very small cubes. Mix with a little salt and let stand for 10 minutes. Then squeeze and mix into the whipped cream with the finely chopped wild garlic.
Cut the melanzani into 5 to 8 mm thick slices and season with salt, pepper and garlic. Pull the seasoned melanzani slices through the batter and bake in hot oil.
Then drain on paper towels. Place the baked melanzan slices on four plates. Add the very thinly sliced prosciutto and cut out small dumplings from the wild garlic cream with a spoon.
Serve the baked melanzani with wild garlic and prosciutto.