Since I was unwell, my Mom-in-law sent me some fried eggplant. I love it so! I decided to make little eggplant "sandwiches" with the pieces with provolone in the middle, the idea from my friend Melissa at "I Was Born to Cook". I had never thought of making these delicious little packages of love before & what a treat! My mom-in-law made the eggplant the same as IWBTC & I would... I just added the provolone & broiled. So DeLish!!!!
adapted from I was Born to Cook
- 3 eggs
- 2 c Italian bread crumbs
- 3/4 c Parmigiano Reggiano, grated, divided
- 1 eggplant, peeled and sliced into thin rounds
- s & p
- extra virgin olive oil
- 1/4 lb. provolone slices
Crack eggs into a bowl & beat with a bit of water. Place bread crumbs on a flat plate, add a bit of Parmigiano Reggiano, & mix. Dip eggplant slices in egg, one at a time, letting excess egg drip off before coating both sides with bread crumbs.
Heat oil over medium-high heat in a large skillet. Add eggplant & brown on both sides, sprinkling with a bit of s & p. Remove & place on paper towel-lined plate. Repeat process until all eggplant is cooked.
Heat up the broiler. Take a broiler pan & place eggplant on bottom. Top each slice with a few slices of provolone. Top with eggplant & sprinkle Parmigiano Reggiano on top.
Broil for 10 minutes, until cheese is melted. Top with more Parmigiano Reggiano, if desired. Serve.
Makes around a dozen "sandwiches".