Directions

1. 1

   Slice the eggplant crosswise into ¼-inch-thick rounds. Pat each slice dry with paper towels to remove excess moisture.

2. 2

   In a shallow bowl, whisk together the eggs and flour until well combined and smooth.

3. 3

   In another shallow bowl, mix the breadcrumbs with the crushed oregano, salt, and black pepper.

4. 4

   Working with one eggplant slice at a time, dip it into the egg mixture to coat both sides, then dredge in the seasoned breadcrumb mixture, pressing gently so the coating adheres. Place the coated slices on a wire rack at room temperature for 10–30 minutes to allow the coating to set.

5. 5

   While the eggplant rests, split the hoagie rolls open and place them cut-side up on a baking sheet. Slice the mozzarella into 4 portions and place one portion on the bottom half of each roll. Transfer the baking sheet to a 200°F oven to warm the rolls and melt the cheese.

6. 6

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in a single layer, fry the breaded eggplant slices for 3–5 minutes per side until golden brown and tender. Transfer cooked slices to a clean wire rack to drain. While still hot, sprinkle each slice with grated Parmesan cheese. If cooking in batches, add a little more oil as needed and repeat with remaining slices.

7. 7

   Once all eggplant is cooked and drained, pour off all but 1 teaspoon of oil from the skillet. Carefully add the marinara sauce and heat gently, stirring occasionally, until bubbling.

8. 8

   Remove the rolls from the oven and arrange the fried eggplant slices on top of the melted mozzarella. Spoon the warm marinara sauce over the eggplant, then top with fresh basil leaves. Close the rolls and serve immediately.