Sweat the eggplant slices with salt for at least a half an hour before cooking.
Rinse the slices in water to remove the extra salt and allow to dry.
Either preheat broiler in oven or grill.
Brush the eggplant with the olive oil and put it on a baking sheet (if using the grill, directly on the grates is fine).
Place about 6" from the heat and cook until tender and toasted, flipping once. About 5 or 6 minutes on each side.
Toast rolls and spread with the lemon-garlic aioli.
Then layer on the tomatoes and mozzarella cheese slices.
Toss the rolls back under the broiler to melt the cheese.
Add feta cheese and basil leaves and serve.
