MAKE THE OVEN ROASTED TOMATO SAUCE:
Preheat the oven at 200C (400F)
Slice the tomatoes in half, place them facing down on a large baking sheet, add all the ingredients for the tomato sauce, mix to combine, the tomatoes are supposed to be uniformly seasoned and oiled.
Put the baking sheet with the tomatoes in the oven for 35-40 minutes.
Remove the tomatoes from the oven and blend them along with a splash of water. Adjust the salt, pepper, and sugar, if needed.
MAKE THE EGGPLANT PARMIGIANA:
Peel the eggplant and cut them lengthwise into 1/3 inches thick. sprinkle salt on both sides of the eggplant, place them onto a wire rack with a paper towel underneath, let it sit for about 30 minutes.
Once the eggplants have released the water, pat them dry and reserve.
Add the breadcrumbs on a plate and the flour on another plate along with the paprika, salt, garlic powder, onion powder, black pepper, and salt, add water to the flour as well and mix until well combined.
Place one slice of the eggplant in the flow water mixture, cover it well on both sides, then place them in the breadcrumbs.
Fry them on medium heat for about 4 minutes on each side. Remove them from the oil and place them on a paper towel or a cooling rack.
ASSEMBLE THE SANDWICH:
Add the vegan butter to a skillet, on medium heat, when it melts, place the slices of bread. Let it toast a bit, flip the bread, and let it toast a bit more on the other side.
Remove the bread from the skillet, put it on a plate, spread the mustard, add the arugula, the balsamic vinegar reduction, the fried eggplant, the tomato sauce, and the vegan white mozzarella.
Close the sandwich and enjoy!