Slice Artisan bread and set aside.
Wash eggplant and slice into fairly thin slices about ¼ inch thick. For 3 slices of eggplant per sandwich slice 12 pieces.
Measure 2 cups of Italian panko crumbs onto a large plate. If you have plain breadcrumbs add salt, pepper, and basil to the breadcrumbs to flavor them.
In a bowl (big enough to dip the eggplant into) beat 2 eggs and 2 tablespoons of water until mixed well.
Heat a skillet with oil of choice over medium heat. Let it get hot but not smoke.
Prepare a plate for the fried eggplant with a few paper towels.
While skillet is heating dip sliced eggplant in egg mix then into the breadcrumbs, then place 3-4 at a time in the skillet. Don't overcrowd them in the skillet.
Cook 3-4 minutes on each side or until brown and then transfer them to the plate with the paper towels. If you need to add more oil while your cooking the eggplant add more.
Turn the broiler on high in the oven.
After all the eggplant is cooked, add the sliced bread to the skillet and just brown the outside of the bread to make it crispy. Add more oil to the pan if needed to brown all the bread then transfer 4 slices of the bread to a cookie sheet.
Build sandwiches by adding a tablespoon of marinara to the bottom slice, 3 slices of fried eggplant on each sandwich followed by another tablespoon of marinara, and slices of mozzarella. Do not put tops on sandwiches yet.
Place sandwiches under broiler for 5-10 minutes or until cheese is melted and starts to brown.
Pull sandwiches out and add fresh basil leaves and top piece of bread.