Baked Eggplant Sandwiches

Source: Jan Taylor

3 tablespoons vegetable oil
1 medium eggplant
6 tablespoons sauce
6 slices mozzarella cheese
2 eggs
1/4 cup milk
1/2 cup bread crumbs
1/4 cup chopped parsley

Heat oven to 400 degrees F. Brush 1 tablespoon oil on bottom of 13 x 9 x 2-inch pan.

Cut eggplant into twelve 1/2-inch slices.

Spoon about 1 tablespoon sauce onto each of 6 slices. Top each with 1 slice cheese (cut or fold cheese if necessary to fit) and with remaining eggplant slices.

Beat eggs and milk.

Mix bread crumbs and parsley in shallow dish.

Dip each sandwich into egg mixture, then into crumb mixture, turning to coat both sides.

Press crumb mixture into and around edges to coat entire sandwich. Place sandwiches in pan.

Drizzle with remaining oil. Cover pan with aluminum foil. Bake 20 minutes. Remove foil and turn sandwiches. Bake 15 to 20 minutes longer or until sandwiches are golden brown and eggplant is tender.

Makes 6 sandwiches.

ENJOY!