1. Cut your eggplant into 1/4 inch coins and soak in salt water for 30 minutes.
2. While soaking, warm up your already prepared tomato sauce on low and let it simmer.
3. Preheat your frying oil in a heavy bottom pot to 325F (a digital probe thermometer is the best way to determine the oil temp).
4. Set up your breading station with 3 bowls – 1) flour, 2) whisked eggs with milk 3) Italian breadcrumbs.
5. Use tongs to transfer the sliced eggplant from the flour bowl, to the egg wash bowl, to the bread crumb bowl and then place on a plate off to the side.
6. Once all pieces have been breaded, gently add them to the hot oil no more than 6 pieces at a time. Lightly fry on both sides until eggplant is a nice golden brown.
7. Use a slotted spatula/spoon to safely remove the fried pieces of eggplant and transfer to a plate lined with paper towel and lightly season with salt.
8. Pre heat your oven to 375F. Using a bread knife cut all the sandwiches open but leave all the tops connected and the bottoms connected.
9. Transfer the bottom layer to a baking sheet and layer cheese on the base of the buns. Add a little bit of sauce on the cheese, then layer with eggplant, add more sauce on top of the eggplant then top with more cheese. Bake for 5-6 minutes until cheese is nice and bubbly.
10. In a small pot or pan, melt butter, finely chopped garlic and chop fresh basil.
11. Remove sandwiches from oven and place fresh basil on top of the melted cheese (if you like spice also add the chilli oil here)
12. Cover the sandwiches with the top layer of buns, brush with melted butter and chopped garlic mixture and a light sprinkle of salt and place back in the oven for 2-3 minutes

Remove and top with freshly grated parm. Pull apart and enjoy!