Eggplant Sandwich

Whenever the Seventh Regiment went down to Fort Dix or up to Camp Smith for that matter, my mother used to make me one or two eggplant sandwiches on freshly baked Sicilian bread rolls.
Once the persons sharing my jeep tasted a morsel or two, well my mother got to the point of making eight to ten sandwiches, for each trip.
Did she make them as I describe below, close to it, I have added the lettuce, tomatoes and basil leaves! In the early seventies basil was not as readily available as it is today and Feta was extremely expensive.
But each and every one of my comrades enjoyed the feast and always made sure to ask for more, which my mother obliged gladly.

½ cup all-purpose flour
2 large eggs, beaten
1 cup fresh bread crumbs
1 large eggplant (1-1½ lbs), cut into ½ inch round slices
½ cup canola or corn oil
Salt
Leaves of romaine lettuce, torn in half
A few medium beefsteak tomatoes, sliced thinly
8 fresh large basil leaves
4 thin slices premium Greek Feta cheese or you can crumble it

Wash, dry and slice the eggplant. Place in a colander with a little salt and let sit for 30 minutes. Pat dry with paper towels

Place the flour, eggs, and bread crumbs in separate shallow plates

Dip the eggplant slices first in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them stick

Heat half the oil in a large nonstick skillet over medium heat and cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side should do it

Transfer the fried eggplant to a paper towel lined plate to drain off some of the oil
Wipe out the skillet and repeat with the remaining oil and eggplant
Sprinkle the hot eggplant slices with salt if you want, does not really need it

Layer, eggplant, lettuce, tomatoes, basil, and feta cheese on to a good roll to form 4 sandwiches or have slices of eggplant on the top and bottom of each stack to serve as a sandwich without bread