Eggplant Torta Milanese

Ingredients

• 1 canned chipotle chile in adobo sauce, chopped, plus 1 Tbsp. adobo sauce
• ¼ cup apple cider vinegar
• 1 cup all-purpose flour
• 3 ½ teaspoons kosher salt, divided
• 1 ¾ teaspoons freshly ground black pepper, divided
• 3 large eggs, beaten
• 3 cups panko
• 2 pounds Italian eggplants (about 2), sliced lengthwise into 1/2-in.-thick pieces
• ¾ cup vegetable oil, divided
• 4 large sandwich rolls (such as brioche, telera, or bolillo), halved and toasted
• ½ red onion, thinly sliced (about 1 cup)
• 1 cup packed mixed fresh herbs (such as cilantro, basil, and mint)
• 8 ounces Oaxaca or fresh mozzarella cheese, pulled into thin strands or shredded
• 2 avocados, thinly sliced

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