I came up with this on the spot, and it turned out rather well.
1 tbsp mayo
2 cloves of garlic
3-4 basil leaves
1 jar marinara sauce
Mince garlic and basil, mix with mayo.
Preheat the oven to 425F. Slice the eggplant into 1/3-inch-thick slices. Salt and allow to sit at room temp for 15 minutes. Rinse and pat dry.
Beat eggs with 1-2 tbsp milk and coat eggplant slices with egg mixture. Toss with breadcrumbs. Layer on a baking sheet brushed with olive oil, spray tops with olive oil.
Cook 7-10 minutes in the oven, then flip slices and cook for another 7-10 minutes, until golden brown.
Toast the rolls and spread with the garlic mayo. Place eggplant slices on top. Spread with marinara and top with cheese. Broil until cheese melts. Serve.
Menu Labeling: the saga goes on and on
3 hours ago