On a clean surface, spread out a layer of paper towels. Sprinkle the paper towels with kosher salt and lay the eggplant slices on top. Sprinkle more salt on the eggplant.

Lay another layer of paper towels over top and let sit for at least an hour, but two is better.

After an hour or two press as much water out of the eggplant as you can.

In a shallow bowl, combine, the breadcrumbs, cheese, and seasonings. Add a pinch of salt.

Add the beaten egg to another bowl.

Dip the eggplant in the egg, then the breadcrumbs, pressing to coat. Set the eggplant aside, while you make the sauce.

To make the sauce, add the tomatoes, oil, butter, and onion to a saucepan. Bring to a simmer and cook for 45 minutes, crushing the tomatoes with tongs as you go. Remove the onion. For a smoother sauce, you can puree in a blender, or you can use as is.

To cook the eggplant, heat a large skillet over medium high heat. Add enough olive oil to coat the pan and add the eggplant, being careful not to crowd the pan. Cook until browned on both sides, and transfer to paper towels. Continue until all eggplant is done.

Preheat oven to 425 degrees F. Lay your ciabatta on a sheet pan and brush each slice with olive oil. Sprinkle with garlic powder and toast for 5 minutes or so until bread is toasted. Remove the 4 tops.

Remove from oven and layer the basil leaves, eggplant, cheese, and sauce on the remaining bread slices.

Bake for another 5 minutes or so, until cheese is melted.

Top with remaining half, cut the sandwiches in half if desired and serve.