Preheat oven to 375 degrees F. Set out a baking sheet.

Cut eggplant into ~⅛" thick slices.

Combine breadcrumbs, Italian seasoning, and salt and place in a shallow bowl.

Place flour and eggs into separate shallow bowls as well.

Dip each slice of eggplant in flour, then egg wash, then dredge in breadcrumbs.

Heat 2 tablespoon of olive oil over medium-high heat in large skillet.

Working in batches of 3-4 slices of breaded eggplant at a time, sauté the eggplant for 2 minutes on each side, just until it is golden brown. You don't want to cook it all the way through.

Add more olive oil as needed, as you work your way through the eggplant.

Place breaded golden eggplant onto baking sheet.

Bake in preheated oven for 20 minutes, until eggplant is tender.

While baking, butter your slices of bread.

Top each slice of bread with 2-3 slices of eggplant, depending on how long your bread is and how large your eggplant slices are.

Spread ~2 tablespoons of marinara over the eggplant, then top with mozzarella cheese.

Repeat this with another layer of eggplant, marinara, and mozzarella.

Place back on baking sheet and bake in oven for another 10 minutes, until cheese is melted and sandwich is warmed through.

Turn broiler on and broil for ~1 minute, until cheese is golden brown.

Serve and enjoy!