Matt Romero’s Eggplant “Sandwiches"

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1/2 cup(s) all-purpose flour

2 large eggs, beaten

1 cup(s) panko bread crumbs

1 medium eggplant (1 to 1 1/2 pounds), cut into eight 1/2-inch-thick rounds

1/2 cup(s) canola oil

Kosher salt

4 leaves romaine lettuce, torn in half

2 medium beefsteak or other tomatoes (about 1 pound), sliced

1/2 cup(s) fresh basil leaves

4 ounce(s) fresh goat cheese, crumbled

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