Place the aubergine slices on a rack and sprinkle with sea salt. Set aside.
Place the flour, the panko and the plant-based milk in three separate shallow bowls. Dip each aubergine slice into each bowl starting with the flour, then the milk and finally the panko, until nicely coated. Shake off any excess coating and repeat with all the aubergine slices.
In a deep pan heat vegetable oil and fry the aubergine slices for 5 minutes on each side until crispy and golden.
To make the tomato sauce, add olive oil, garlic, onion, tomatoes, salt and pepper, basil leaves and sauté until golden and fragrant and simmer for about 10-15 minutes.
To assemble the sandwich, spread some tomato sauce onto the base of the baguette, top with aubergine slices and grate some Violife Prosociano on top. Add a few basil leaves and then another layer of aubergine slices, some more tomato sauce and top with Violife Mozzarella flavour slices.
Place in a lined baking tray under a grill oven and grill for 5 minutes until the Mozzarella flavour slices melt nicely.
Remove the sandwich from the oven, sprinkle with some more basil leaves and more grated Prosociano on top.
Spread the top piece of the baguette with some sauce and close the sandwich, pressing down to secure. Slice in half and enjoy!