Slice eggplant lengthwise into sections about ¼ inch thick and remove the skin. Place the eggplant slices in a dish with sides, sprinkle with salt, and let sit 15 minutes to draw out some of the moisture.
2-3 large eggplants
In a bowl, combine the eggs, parsley, milk, garlic, salt, and pepper. Pour over the eggplant slices and place in the refrigerator for 30 minutes.
4 large eggs, ⅔ cup finely chopped parsley, 6 tablespoons almond milk, 2 tablespoons minced garlic, ½ teaspoon salt, ¼ teaspoon pepper
Preheat the oven to 400 degrees F (200 degrees C).
Cover a baking sheet with a thin layer of oil and place in the oven to heat.
Place the breadcrumbs in a wide dish, and dip each slice of eggplant in the breadcrumbs to coat.
3-4 cups plain breadcrumbs
Place the eggplant on the hot tray and bake about 5 minutes, until the bottom is browned.
Turn slices over, sprinkle with Parmesan cheese, and bake for another 5 minutes until the cheese has melted and the bottom is browned.
1 ½ cups grated Parmesan cheese
Distribute the eggplant slices among the 4 sandwiches, top with lettuce and tomato, and serve.