Instructions: Peel the eggplant and cut off the ends, and slice the eggplant crosswise into pieces about 1/4- but no more than 1/2 inch thick. Lay the slices on a baking sheet lined with plastic wrap.

Sprinkle generously with the coarse salt and let sit for 45 minutes. The salt will help draw the bitter juice from the eggplant.

After the 45 minutes, pat eggplant dry with paper towels to absorb all the liquid.

Meanwhile, combine the flour, salt, pepper and garlic powder in a shallow bowl or a pie plate. Combine the bread crumbs, pine nuts and Romano in a second shallow bowl or pie plate. In another bowl, whisk the eggs well.

Place the tomato sauce and basil in a saucepan. Bring to a boil, then reduce the heat and keep the heat a low simmer while you prepare the eggplant.

Dip a slice of the eggplant into the eggs, letting any excess drip into the bowl. Transfer the eggplant to the flour mixture and coat both sides. Gently shake off the excess.

Dip again in the eggs, letting the excess drip off quickly. Place the floured eggplant in the bread crumb mixture, and pat the crumbs in firmly on both sides.

Place the coated slices of eggplant on a plate or tray. Repeat the process with the remaining slices.

Preheat the broiler. In a wide saute pan, heat the 4 tablespoons of the oil over medium-high heat. When the oil is hot, put in a few slices of the coated eggplant. Do not crowd the pan. Fry the slices until dark golden brown on both sides, about 2-3 minutes per side.

Remove the slices to a baking sheet lined with foil as they are done.

Add 2 tablespoons of the oil if necessary, and fry the remaining eggplant.

Distribute the mozzarella and Parmesan evenly on top of the eggplant. Broil for about 2 minutes, until the cheese is melted. Be careful that the eggplant does not burn.

Slice the buns or rolls open and toast lightly. Gently rub the toasted interiors of the buns or rolls with the garlic. Spread 1 or 2 teaspoons of the tomato sauce on each interior face.

Distribute the eggplant slices equally among the bottoms of the buns or rolls, layering as necessary to fit. Top the eggplant with 2 teaspoons of sauce per bun and cover with the tops of the buns.

Serve immediately, with any extra sauce passed warm at the table for dipping.

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