Eggplant Parmesan Sandwich

• Preheat oven to 200 degrees F. 
• Peel eggplant and cut crosswise into ⅜-inch slices. Sprinkle with ½ teaspoon salt.
• Place coconut flour on small plate.
• Place beaten eggs in shallow bowl.
• Mix breadcrumbs, parmesan cheese, remaining ½ teaspoon salt and pepper in wide shallow bowl.
• Coat eggplant slices in coconut flour, covering all sides. 
• Dip slices in beaten egg, coating all sides, and then dip in breadcrumb mixture. Press crumbs to adhere if needed.
• Transfer breaded slices to parchment-lined baking sheet.
• Heat 3 tablespoons olive oil in large nonstick skillet over medium heat. When oil is hot, add several breaded eggplant slices, making sure not to crowd them.
• Cook slices 3-4 minutes; turn and cook 3-4 minutes longer or until browned on both sides.
• Transfer slices to prepared baking sheet and place in oven to keep warm.
• Continue to cook remaining eggplant slices, adding more oil to skillet as needed.
• Remove baking sheet from oven and increase oven temperature to 350 degrees F.
• Spread marinara sauce in bottom of 13x9-inch baking dish. 
• Arrange eggplant slices on top of sauce in single layer.
• Top each slice with mozzarella cheese.
• Cover dish with foil and bake 20 minutes, or until cheese melts and sauce is bubbly.
• Spread 1 tablespoon ricotta cheese on each sandwich roll. 
• Divide eggplant and sauce among sandwich rolls.
• Top sandwiches with basil leaves.

Tip: To make toasted rolls for the sandwiches, brush cut sides of rolls with garlic butter and broil 1-2 minutes or until lightly browned.