Eggplant Sandwiches With Gorgonzola Cheese And Spinach

• 4 (about 1-inch thick) rounds eggplant (a total weight of about 3/4 lb.)
• salt to taste (if desired)
• freshly ground pepper to taste
• 1/4 lb. spinach, loosely packed (about 4 c.)
• 4 small rounds Gorgonzola cheese (about 2 oz.)
• 1/2 c. flour
• 1 egg, lightly beaten
• 2 Tbsp. water
• 1 c. fine fresh bread crumbs
• oil (for shallow frying)
• Tomato Sauce (see recipe in Sauces section; optional)
• Garlic, Oil and Anchovy Sauce (see recipe in Sauces section; optional)

1. If desired, trim off and discard the skin of each eggplant round.
2. Place each round on a flat surface and hold a knife parallel to the surface.
3. Cut each round in half, splitting each sandwichlike almost but not through to the end.
4. Leave a small hinge at one end of each round.
5. Sprinkle with salt and pepper.

rounds eggplant, salt, freshly ground pepper, spinach, gorgonzola cheese, flour, egg, water, bread crumbs, oil, tomato sauce, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558006 (may not work)