Sprinkle eggplant with kosher salt on both sides, place on a baking sheet or wire rack, and set aside for 30 minutes. Brush off salt and press eggplant slices firmly between paper towels to remove excess moisture.
In a bowl, combine cucumbers, tomatoes, parsley, onions, and salt and pepper. Set aside.
Heat 1 inch oil to 375°F, or very hot but not smoking. Working in batches, fry eggplant slices for 5 to 6 minutes on one side and 2 to 3 minutes on the other, or until brown and tender. Using a slotted spoon, transfer eggplant to paper towels to drain and cool.
Split hoagie rolls almost in half lengthwise. Spread 2 tablespoons hummus on each side. Divide sliced eggs, eggplant, and cucumber mixture equally among the 4 rolls. Drizzle each with 2 tablespoons Tahini Sauce.
Whisk together ¼ cup tahini paste with 3 tablespoons water and 1 tablespoon fresh lemon juice. Add more water and lemon to achieve desired consistency.