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Ingredients
4 small Italian Eggplants, cut into rounds
1-1/2 ounces Mortadella slices -- Optional
2-1/2 ounces Provolone Cheese
2 beaten Eggs
1/3 cup seasoned Bread Crumbs
1/3 cup Parmesan Cheese
2 tablespoons chopped Italian Parsley
1/4 cup Olive Oil
Directions Preheat oven to 375o. Grease or "Pam" a cookie sheet.
Salt the eggplant rounds and leave to drain in a colander covered with paper towels for about 1/2 hour.
Slice mortadella and provolone to fit the eggplant rounds. Taking a slice of each, put them together in between 2 slices of eggplant - like an "eggplant sandwich". Press down to hold together.
Beat eggs.
Mix together breadcrumbs, parmesan cheese and parsley.
Dip "sandwiches" into egg and then into crumb mixture, making sure they are well coated.
Drizzle a bit of oil onto each
sandwich and place on baking sheet.
Bake for about 15 minutes per side - or until they are golden and crisp.
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