Step 1: Prep the Eggplant : Slice the eggplant into ½-inch rounds. Sprinkle both sides lightly with salt and let rest for 20 minutes to draw out moisture. Pat dry with paper towels — this helps ensure crispness.

Step 2: Set Up the Breading Station : Place flour in one bowl. Beat eggs in another. Combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in a third bowl.

Step 3: Bread the Eggplant : Dredge each slice in flour (shake off excess). Dip in beaten eggs. Coat evenly with the breadcrumb mixture.

Step 4: Cook the Eggplant : To fry: Heat 2–3 tablespoons olive oil in a large skillet over medium heat. Fry slices 2–3 minutes per side until golden brown. Drain on paper towels. To bake (lighter version): Place slices on a parchment-lined baking sheet, drizzle lightly with olive oil, and bake at 425°F (220°C) for 20 minutes, flipping halfway.

Step 5: Toast the Bread : Split rolls and brush with butter or olive oil. Toast in a pan or oven until lightly golden.

Step 6: Assemble the Sandwiches : Spoon marinara sauce on the bottom half of each roll. Layer 2–3 slices of crispy eggplant, then top with more marinara, mozzarella, and Parmesan. Close sandwiches or leave open-faced.

Step 7: Melt the Cheese : Place sandwiches on a baking sheet and broil for 2–3 minutes until the cheese is melted and bubbly.

Step 8: Serve : Garnish with chopped basil or parsley. Serve warm with extra marinara sauce for dipping.