sweet potatoes, sliced into strips
2 heirloom tomatoes, chopped
1 small onion, diced
2 garlic cloves, minced
1 eggplant, peeled and sliced lengthwise into 1/4-inch strips
1/2 cup flour
1 cup breadcrumbs
8-10 leaves fresh basil, chiffonaded
ciabatta rolls, 1 per person
preheat oven to 400 degrees. spread sweet potatoes on a greased cookie sheet. toss with olive oil and bake for 30 minutes, flipping fries every 10 minutes.
to prepare marinara sauce for sandwiches, sauté onion and garlic in a medium skillet until onion becomes translucent. purée tomatoes in blender. add tomato purée to skillet, bring to a simmer, then reduce heat to low.
in a small skillet, heat 1/4-inch of frying oil. arrange flour, beaten egg, and breadcrumbs on three plates. dip eggplant slices first in flour, then in egg, then in breadcrumbs, coating evenly with all three in turn. gently place breaded egglant in frying oil. when the edges become golden brown, flip slice, then remove when cooked through, about 2 minutes. place on a paper towel to drain.
slice ciabatta rolls in half lengthwise, brush with olive oil, and place on a cookie sheet. on the same cookie sheet, place eggplant slices topped with mozzarella. broil both until rolls are lightly browned and mozzarella is melty.
to assemble sandwiches, place one eggplant slice on the ciabatta roll and top with marinara and basil. serve alongside hot, freshly-salted sweet potato fries.