Add the blueberries, coconut sugar, balsamic vinegar, and lemon juice to a medium size sauce pot. Place the pot over high heat and bring the mixture to a boil. Once boiling use a potato masher to break down and mash the blueberries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by half. Remove from the heat and stir in 1 tablespoon basil if desired. Store in a glass jar in the fridge for up to two weeks.

Place the bread slices on a cutting board. To make tow sandwiches, divide half the mozzarella among two slices of bread and then place the basil on top. Place the remaining mozzarella on top of the basil. Now place the top slice of bread on each of the sandwiches.

Next, add the milk, flour and eggs to three separate shallow dishes (I used pie plates). Whisk the eggs. Add the parmesan to the flour, tossing to mix the two together.

Add the olive oil to a large heavy bottom pot, filling the pot about 1-2 inches with oil. Warm the oil over medium heat until hot, about 350 degrees F.

Working in a line (milk, flour eggs), dredge both sides of the sandwich through the milk. From the milk move to the flour/parmesan mixture - dredge both sides generously in the flour, then lift the sandwich and dredge the EDGES. Now move to the eggs and do the same, dredging both the sides and edges of the sandwich until completely covered in egg. Place on a plate and repeat with the other sandwich.

When the oil is ready place one sandwich in at a time and fry for 3-4 minutes, carefully flip and cook another 3-4 minutes until the cheese is melted and the crust is golden. Remove and place on a plate. Slice in half, sprinkle with fresh basil and drizzle with the warmed blueberry jam if desired. EAT right then, while melty, hot and delicious!