Eggplant and Rapini Meatball Subs

Preheat oven to 350 degrees F. In a medium sized bowl, add all of the meatball ingredients. With a gentle hand, combine all ingredients and form into 1- to 2-inch meatballs. Bake until cooked through, about 20 minutes. Meanwhile, place egg for the eggplant into a shallow bowl. Then mix together the matzo meal and the parsley in a second shallow bowl. Coat both sides of each eggplant slice in egg, then dip both sides in the matzo meal. Heat about 1/4 inch of oil in a large skillet. I suggest coating all of the slices and stacking them on a plate so they are ready for frying before you fry your first batch. Fry each slice in the hot oil, about 3 minutes on each side, until golden. Heat olive oil in medium sized pan and saute the rapini, garlic, and shallot. Whisk together the sauce ingredients. Refrigerate until use. Assemble sandwiches by spreading sauce on one side of the inner surface of each roll. Distribute fried eggplant slices, meatballs, and rapini equally between each sandwich. Serve immediately.