Preparation:

Slice eggplant length-wise into five even pieces. Sprinkle both sides of each piece with salt and set aside on cookie sheet or baking pan (this is called “sweating”). After 15 minutes, wipe salt and water off of eggplant.

Preheat oven to 425 degrees F. Add salt and pepper to bread crumbs on a plate or in a wide bowl. Pour flour onto a second plate or into a wide bowl. Coat eggplant with flour, then egg wash, and finally bread crumbs. Discard leftover flour and bread crumbs. Coat skillet with nonstick spray and cook eggplant on medium-high for approximately 8 minutes each side. 

Slice roll lengthwise and place eggplant slice on top. Cover eggplant with ¼ cup sauce and sprinkle ¼ cup cheese over sauce. Leave open-faced; repeat for other buns. Bake on 425 degrees F for approximately 5 minutes.