1 medium eggplant
1 cup of flour
2 1/2 cups of bread crumbs (throw in some herbs if you have 'em)
2 eggs beaten
1/2 cups of parmesan cheese
2 cloves of roasted garlic
1/2 cup of ricotta
a couple of handfuls of arugula or spinach
Good quality tomato sauce (homemade is best)
Preheat the oven to 275 degrees. Slice the eggplant about 1/4 to a 1/2 inch thick. Dredge eggplant slices in the flour, the egg, and then roll them in the herbed bread crumbs. Arrange the Eggplant on an indoor griddle or large flat-bottomed pan over medium heat. Drizzle with olive oil, and allow the eggplant to brown on both sides. You are not cooking it through, just browning the bread crumbs. Work in batches if you need to. Transfer the slices to a large baking sheet and put them into the oven. The low heat will cook them through and retain the crispiness.
Roasted garlic ricotta spread:
The fast way to roast garlic is to put the garlic cloves skin-on into a dry, hot skillet. Allow it to cook until the skin is black. Let it cool, and inside the burnt skin you'll find a soft smoky, sweet clove of garlic. Mix the ricotta, roasted garlic cloves, and parmesan together using a fork.
Throw your bread into the warm oven, and then toss the arugula with a tiny bit of oil and vinegar. Once the bread is warm assemble the sandwich like this: arugula, eggplant, tomato sauce, sprinkle of parm. Spread some RGRS on the underside of the top bun and you are in for a treat.
I accidentally caused some confusion over the eggplant that I'd like to clear up. I'd hate for anyone to eat raw eggplant. I begin cooking the eggplant by pan frying it. This serves to brown the breadcrumbs, and cooks the eggplant somewhat. Do not burn the bread crumbs on the outside just to be certain that the inside is cooked, because the eggplant will continue to cook in the oven.