Prepare the arugula pesto: Combine all the ingredients into a food processor or blender except the olive oil. Blend until finely ground for 1 minute. Slowly add the oil and continue to blend into a smooth texture. Set aside and refrigerate until ready to use.

For the vodka sauce: Melt butter in a medium sized saucepan over medium heat. Once melted, add the shallot and cook for 5 minutes stirring occasionally. Continue to cook until all the butter has been absorbed and the shallots begin to caramelize. Add the garlic and cook an additional minute. Add the chili flakes and tomato paste. Cook for an additional minute to allow the tomato paste to breakdown and release its flavour. Add the vodka and bring to a slow boil. Once boiling reduce to simmer. Combine the cornstarch and water to make a slurry. Add to the sauce with the cream. Let that simmer until thickened for 10 minutes. Once thickened add the parmesan and stir to combine. Let the sauce simmer on low until ready to use. Stir occasionally.

Heat oil in a shallow cast iron pan for frying.

Create a dredging station by placing breadcrumbs into 1 bowl, and combining flour, cornstarch, baking powder, salt and water into another. For the wet badder the texture should resemble a thick pancake mix. Use a fork to stir into a smooth consistency.

Cut the eggplant into 1/2 inch rounds. Cut again into half moons if needed to fit better into sandwiches. Coat both sides of the eggplant in the wet badder and coat both sides with panko breadcrumbs. Repeat until all the eggplant is done.

Once the oil reaches 350 degrees F, gently add the eggplant and fry until crispy and golden on both sides. Work in batches if needed. Fry each piece 3-4 minutes per side. Repeat until all the eggplant is cooked.

To assemble the sandwiches: Cut baguette into desired sandwich size, layer 1 1/2 TBS of the vodka sauce on the bottom, top with eggplant, mozzarella and finish with arugula pesto on top. Serve immediately.