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1
Cut the eggplant in half crosswise.
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2
Then cut each half lengthwise into 1/2 inch-thick slices (about 16 slices).
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3
Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt.
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4
Set aside to let the bitter juices weep from the eggplant, about 1 hour.
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5
Transfer the eggplant to a colander in the sink, and rinse well under cold running water.
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6
Transfer eggplant to a work surface and blot very dry with paper towels.
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7
In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper to taste.
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8
Place the flour in a medium lipped plate or bowl.
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9
In another medium bowl, whisk the egg and milk together.
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10
Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture.
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11
Shake off any excess breading and transfer the eggplant to a baking sheet.
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12
Repeat with the remaining eggplant.
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13
In a large straight-sided skillet, pour the oil to a depth of 1/2 inch.
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14
Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer.
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15
(The oil must be heated to 400 degrees F. since when the breaded eggplant is added it drops the temperature to the proper frying temperature of 375 degrees F.)
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16
Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch.
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17
Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste.
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18
Repeat with the remaining eggplant.
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19
The eggplant can be fried up to 2 hours before serving.
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20
When ready to serve preheat the broiler.
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21
Arrange the hero rolls, split-side up, on a baking sheet and toast under the broiler.
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22
Cover each roll with about 4 slices of eggplant, overlapping them slightly.
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23
Cover each of the eggplant heroes with about 3/4-cup of the sauce, sprinkle with 1 tablespoon Parmesan, and cover with 4 slices of the provolone.
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24
Broil until the cheese is melted and lightly browned.
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25
Close the hero rolls and slice in half crosswise.
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26
Serve immediately.
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27
Heat the oil in a medium saucepan over medium-high heat.
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28
Saute the onion and garlic, stirring, until lightly browned, about 3 minutes.
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29
Add the tomatoes and the herb sprigs and bring to a boil.
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30
Lower the heat and simmer, covered, for 10 minutes.
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31
Remove and discard the herb sprigs.
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32
Stir in the salt and season with pepper to taste.
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33
Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
