eggplant sandwhich

This sandwhich is a piece of art work. Small white eggplant skinless and breaded, golden brown with a filling of spaghetti squash mushrooms red beans sitting atop of fresh tomato sauce.

2 lb. spaghetti squash,
1 small white eggplant,
3 oz. onion,
4 garlic cloves,
2 c. panco breadcrumbs,
1 pt. fresh tomato sauce,
2 eggs with 2 T. cornstarch and 1/4 c. flour for batter,
fresh basil,
4 mushrooms,
1 c. dry red kidney beans to be cooked,
1/3 c. pecorino romano or parmesan cheese.