Baked Eggplant Sandwiches

Directions

1. Preheat oven to high, and brush a small baking pan with the 3 Tbs. oil.

2. Wash, peel, and slice the eggplant into 12 slices, approximately ½ inch thick.

3. Build the sandwiches by spreading the slices of eggplant with a thin layer of sauce. Place 1 slice of cheese over 6 slices of eggplant, and put the remaining eggplant slices on top. (Use toothpicks to hold sandwiches together if necessary.)

4. In a small bowl, beat the eggs and milk together.

5. Chop the parsley and combine it and the bread crumbs in a separate bowl.

6. Dip each sandwich into the egg and milk mixture, covering completely.

7. Dredge the sandwiches into the bread crumbs on both sides and over the edges.

8. Place the sandwiches into the baking pan and cover with tin foil.

9. Bake the sandwiches for 20 minutes, then take them out of the oven and flip them. Return them to the oven and cook un-covered for another 15-20 minutes or until golden brown and the eggplant is tender.

10. Remove from the oven and let set for 5 minutes.

11. Serve hot with additional warm spaghetti sauce for dipping if desired.

 

Notes: Almost any kind of sliced cheese can be used according to taste (American, caÅŸcaval, smoked cheese, mozzarella, etc.).

 

Substitutions: Spaghetti Sauce/Canned seasoned tomato sauce. Fresh parsley/Dried parsley.

 

References: *See the Tomato Sauce recipe. **See the Bread Crumbs recipe.