Cut the top off the eggplant and then the bottom ½” (1.3cm). Peel the skin off the eggplants with a vegetable peeler. Slice the eggplants lengthwise into ¼” (6.4mm) thick slices.

Arrange eggplant slices on a paper towel lined baking sheet. Season generously with salt, alternately layering paper towels and eggplant slices. Top with another baking sheet to weigh the slices down. Let sit for about 30 minutes to 1 hour to drain some of the water from the eggplant.

In a medium mixing bowl whisk together the flour, garlic powder, onion powder, red pepper flakes and black pepper. In another medium mixing bowl whisk together the eggs and milk until combined. Finally, add the panko breadcrumbs to a medium mixing bowl and season with salt.

Add enough oil to a cast iron pot or heavy bottomed skillet to reach about 1” (2.5cm) up the side of the pot. Heat the oil to 350ºF (180ºC).

Working in batches a few slices at a time, dip a piece of the eggplant in the flour, then dip in the egg wash, then dredge both sides in the panko breadcrumb mixture, shaking off any excess.

Slowly add the breaded eggplant to the oil and fry until golden brown, about 1 minute on each side. Remove to a paper towel lined plate to drain. Repeat with the remaining eggplant until all have been fried.

Heat broiler to high. Add the bread cut side up on a baking sheet and broil until toasted.

Spread pesto over the bottom of the bread. Layer fried eggplant slices on top. Ladle the marinara on top followed by the vodka sauce. Top with slices of provolone cheese.

Broil the sandwich until the cheese has melted.

Close the sandwich then cut in half widthwise and serve.