1 medium eggplant (about 1 pound)
Kosher salt, as needed, plus 1 1/2 teaspoons
3 cups fresh breadcrumbs
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
Freshly ground black pepper
All-purpose flour for dredging
3 large eggs, beaten
1 tablespoon whole milk
Oil for deep frying
Four 7-inch long hero rolls, split
About 3 cups QUICK MARINARA SAUCE, recipe follows
1/4 cup grated Parmesan
16 slices provolone cheese (about 1/2 pound)
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper