Eggplant Parmigiana Sandwich

Ingredients

• 4 pieces (4 by 3 inches) chilled leftover eggplant Parmigiana
• 2 tablespoons extra-virgin olive oil
• 2 medium shallots, cut into thin rounds
• 1 tablespoon garlic powder
• 2 large cloves garlic, grated
• Kosher salt
• 4 seeded hero rolls (about 6 inches long), split lengthwise and not hinged
• 8 thin slices low-moisture mozzarella
• 1/4 cup balsamic vinegar
• 1/4 cup finely grated pecorino
• 10 sprigs basil, stemmed

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