Begin by slicing the eggplant into 1/4 inch half moons. Place the slices in a colander and sprinkle with kosher salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse the eggplant slices under cold water and pat them dry with paper towels.
In a mixing bowl, whisk the egg whites until slightly frothy. In another bowl, place the whole-wheat panko breadcrumbs. Dip each eggplant slice first into the egg whites, making sure it's well coated, and then into the breadcrumbs, pressing down gently to ensure the breadcrumbs adhere.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the breaded eggplant slices in a single layer. Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and crispy.
While the eggplant is baking, prepare the ciabatta rolls. Slice them in half and toast them lightly in the oven for the last 5 minutes of baking. Once the eggplant is done, it’s time to assemble the sandwiches. Start with the bottom half of each ciabatta roll, add a generous spoonful of marinara sauce, layer on the crispy eggplant, and top with shredded mozzarella and grated parmesan. Add more marinara sauce if desired, then place the top half of the roll on.
Return the assembled sandwiches to the oven for an additional 5-10 minutes, or until the cheese is bubbly and melted. Keep a close eye to avoid burning.
Once the sandwiches are ready, remove them from the oven and let them cool for a minute. Serve warm and enjoy the melty, cheesy, and flavorful goodness of your Eggplant Parmesan Sandwich.
