Begin by setting up your dredging station. First, dust the sliced eggplant in the gf flour. Then, run it through the coconut milk. Finish by applying the breadcrumbs.

Meanwhile, heat the oil on medium heat in a shallow steel skillet. Once shimmering, add the breaded eggplant pieces. Cook 2 - 3 minutes per side. Remove from the pan and place on a paper towel and salt lightly. Set aside.

Simply place the tomatoes and garlic on a baking tray. Cover with the oil and rub all around and season with salt. Place in a 325 degree oven for 35 - 45 minutes. You want to get the tomatoes to the point that they have just blistered and the garlic is soft. Remove from the oven and squeeze the garlic out and mix with the tomatoes.

Begin by cutting the hoagie roll in half. Then apply a couple of Tbsps of ricotta to the bottom roll. Next, add on the breaded eggplant. Top the eggplant with a generous portion of the tomato confit. The next layer is the shredded mozzarella. Finish by adding a few leaves of fresh basil.

Serve and enjoy!