Crispy Italian Eggplant Sandwiches

This old Italian recipe may be one of the best we ever made!

-Preheat your oven to 350 degrees and generously grease a baking tray with some extra virgin olive oil.

-Slice 2-3 eggplants into thin ¼ inch rounds.

-In a wide mouthed bowl mix together the following:

1 cup dry bread crumbs (herbed work well)

½ cup finely grated Parmesan cheese (the powdered kind)

A pinch of garlic powder

Some black pepper

-Put 1-2 eggs into another wide mouth bowl and beat well.

-Very thinly slice about ½ pound provolone or mozzarella (buying it pre-sliced works well).

-Add about ½ cup white flour to yet another wide mouth bowl.

Now to assemble the sandwiches…spread one side of an eggplant slice with some pesto if you have some.

-Add a piece of cheese and top with another eggplant slice.

-Dip the sandwich into the flour, then the egg (shaking off the excess) and then evenly coat on all sides with the breadcrumb mixture. (Your hands

will get goopy, rinse them once in awhile and keep at it-it’s so worth it!)

-Place the finished sandwich on the baking tray and repeat until all of the eggplant is used up.

-Bake for 35 to 40 minutes until soft and tender inside and very brown and crispy on the outside.