Eggplant Parmesan Heros

Ingredients

• 0.8 teaspoon pepper black
• 48 inch loaves bread italian halved lengthwise
• 3.5 cups bread crumbs fresh white firm lightly toasted fine (from sandwich bread)
• 1.3 lb eggplant 
• 5 large eggs lightly beaten
• 2 cups flour all-purpose
• 1 lb mozzarella cheese fresh thinly sliced
• 2  garlic cloves chopped
• 3 tablespoons olive oil 
• 1 small onion finely chopped
• 3 ounces parmigiano-reggiano finely grated
• 2 teaspoons salt 
• 56 oz tomatoes in purée whole canned
• 2 cups vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• wax paper
• tongs
• colander

Directions

1. Heat olive oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes.
2. Add garlic and sauté, stirring, 1 minute.
3. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until slightly thickened, about 30 minutes.
4. Toss eggplant slices with 1 teaspoon salt in a colander set over a bowl, then let stand 30 minutes.
5. Stir together flour, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a shallow bowl, then stir together bread crumbs and Parmigiano-Reggiano in another shallow bowl.
6. Dredge eggplant slices in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs until evenly coated.
7. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
8. Preheat oven to 400°F.
9. Heat vegetable oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 2 to 3 minutes per batch.
10. Transfer with tongs to paper towels to drain.
11. Arrange bottom halves of bread loaves on a large baking sheet and tops on another large baking sheet, all with cut sides up.
12. Spread 1/4 cup tomato sauce on each top and bottom. Divide eggplant between bottom halves, overlapping slices slightly. Top each (open-faced) sandwich with 1/4 cup tomato sauce and one fourth of mozzarella.
13. Bake open-faced sandwiches in lower third of oven until cheese melts, about 3 minutes. When cheese begins to melt, put tops of loaves in upper third of oven and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn easily). Put tops on bottoms to make sandwiches, then slice into serving pieces.