Eggplant "Sandwiches"

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!!!!
<3 Lishie

Eggplant "Sandwiches"
adapted from I was Born to Cook

• 3 eggs
• water
• 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".