In a food processor, pulse together onion and garlic until finely chopped. Set aside and use the food processor to pulse roasted red pepper until smooth. 

Heat olive oil in a medium-sized saucepan to a medium heat. Sautee the onion/garlic mixture for a few minutes until most of the liquid has evaporated. Add roasted red pepper and saute for an additional few minutes. 

Turn the heat to low and add tomato sauce and salt and pepper. Cover and let the sauce simmer for at least fifteen minutes, stirring occasionally. Add the basil and continue cooking on low until ready to serve. 

Arrange the eggplant slices on a baking sheet lined with paper towels, sprinkle with 1 tablespoon of the salt and let sit for 5 minutes. Flip over slices and sprinkle on the remaining tablespoon of the salt. Let sit for an additional 5 minutes. 

Meanwhile, mix flour, parmesan cheese, and salt and pepper in a shallow dish. Have three shallow dishes ready with flour mixture, beaten egg, and panko.

In a large skillet, heat olive oil over a medium heat.

Use a paper towel to pat down the eggplant slices, removing as much moisture as possible. Use a fork to dip a slice of eggplant in the egg, flour, egg, then panko mixture. 

When the oil is hot, place panko-covered eggplant slices in the pan and cook until each side is golden brown. Drain on a paper-towel covered plate. Continue in batches until all slices are cooked. 

Preheat oven to 400 degrees.

Slice the baguette in half length-wise. Spread a generous amount of sauce on both halves of the baguette. 

Layer the eggplant slices on the bottom half and cover with cheese. Place both halves of the baguette on a baking sheet and bake for five minutes or until cheese is melted and baguette is crispy. 

Cut into six parts and enjoy immediately!