Wash and slice the eggplant into 1/2 inch thick slices. Sprinkle lightly on each side of the eggplant with salt. Place in a colander and set aside for at least 5 minutes while preparing the remaining ingredients or other parts of the meal.

Line up three shallow dishes. Place flour and a pinch of salt (and pepper if desired) in one. The eggs lightly beaten in another. And the breadcrumbs tossed with the dried Italian herbs and grated Parmesan in another.

Preheat the oven to 450. Lightly spray or rub a baking sheet with the olive oil.

Rinse the eggplant. Dip into the flour and dust off the excess. Dip into the beaten eggs, shake off the excess. Dip into the breadcrumbs and press lightly to adhere.

Place on the baking sheet. Repeat with the rest of the eggplant slices. Once they are all on the pan. Turn each one over so they get a dab of the olive oil or lightly spray it with an olive oil mister.

Bake for 20 minutes, turn over half way through until golden on each side.

Cut the bread into 6-8 inch long pieces. Cut a slit into the center to open it up sandwich style. Dollop a few tablespoons of the marinara on each side. Top with the hot eggplant slices, more of the sauce if desired, the fresh basil, sliced cheese & tomatoes. Bake in a warm oven at about 350 until heated through for 5-10 minutes. It is also tasty served at room temperature.