Place the eggplant slices in a deep fryer cooking at 375°F for 1-2 minutes from frozen. Set aside and save for assembling the sandwich.
In a mixing bowl place ricotta and ¼ teaspoon of Italian seasoning and ¼ cup chopped sun dried tomatoes and stir to combine.
Open the focaccia flat bread and spread marinara sauce on top of the bread. Spoon ricotta mixture onto bottom of focaccia flat bread and place 2 slices of eggplant, on each sandwich.
Place the assembled sandwich on a greased baking sheet and place in pre-heated oven; bake until the cheese melts and the bread is toasted. Cut in half diagonally and serve.
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