• 2.5 pounds eggplant, peeled (or partially peeled) and cut into ½-inch rounds (about 2 medium eggplants)
• 1 ¾ teaspoon salt, divided
• 1 cup all-purpose flour
• 3 large whisked eggs, approximately
• 3 cups unseasoned panko bread crumbs
• 1 cup grated parmesan cheese
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried rosemary
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon freshly ground black pepper
• olive oil, enough to fry eggplant
• 6 Turano French Rolls
• 6 tablespoons garlic butter, approximately
• 1.5 cups pasta sauce
• 8 ounces fresh mozzarella cheese, thinly sliced (or shredded mozzarella cheese)
• 6 tablespoons grated parmesan cheese
• ½ teaspoon crushed red pepper flakes, or to taste
• 12 to 15 leaves fresh basil, thinly sliced

① Wash and dry your eggplant. Then fully peel or partially peel, leaving some skin on (whatever your preference is). Slice into ½-inch rounds. Place on a rack over a sheet pan and sprinkle with salt, about ¾ teaspoon (to draw out some of the moisture). Let sit for about an hour. After an hour, wipe off excess salt with paper towels.
② Set up your dredging station by placing flour in one shallow dish (or on a plate), whisked eggs in another dish (or in a bowl) and panko in a shallow dish (or on a plate).
③ To your dish of panko, add parmesan cheese, crushed red pepper flakes, garlic powder, onion powder, rosemary, oregano, basil, remaining 1 teaspoon of salt and black pepper. Stir to combine everything. ④ Taking one eggplant round at a time, dredge in flour, shaking off excess. Dip eggplant rounds in egg, shaking off excess. Then dredge eggplant rounds in seasoned panko bread crumbs, pressing to adhere. Lay on a plate while you continue dredging your eggplant rounds.
⑤ To cook the eggplant rounds, add and heat olive oil (just enough to cover the bottom of the pan) in a 12-inch nonstick frying pan over low to medium-low heat heat. Add some eggplant rounds (cook them in batches). You'll have about 6 batches in total.
⑥ Cook for about 4 to 5 minutes per side until the outside is golden brown and crispy. Allow to drain on a cooling rack set over a baking sheet while you are continuing cooking your batches. You can sprinkle with a pinch of salt once cooked, if you like (optional). Repeat with remaining eggplant rounds.
⑦ Preheat oven to 400 degrees Fahrenheit. Once eggplant is cooked, cut take French Rolls and inside of the rolls with garlic butter and toast (you can place them on sheet pan and bake in the oven until they're toasty, about 8 to 10 minutes).
⑧ To assemble sandwiches: for each sandwich spread pasta sauce on bottom half of each French Roll (about ¼ cup). Top with eggplant (about two layers or 4 to 5 slices). Top eggplant with about 2 more tablespoons of pasta sauce. Add mozzarella and parmesan cheese.
⑨ Place sandwiches on a sheet pan and into the oven for a few minutes just until the cheese has melted (you don't have to put the top half of the buns in there if you don't want to). Carefully remove from the oven. Add crushed red pepper flakes and fresh basil on top of the cheese. Top with top half of bun to form each sandwich. Serve and enjoy!