Cheesy Fried Eggplant

• 1 large (1 1/2 lb.) eggplant
• salt
• 1 c. dry bread crumbs
• 1/4 tsp. salt
• 1 (6 oz.) pkg. sliced Mozzarella cheese
• 2 eggs, beaten
• 1/2 c. vegetable oil
• 1 (16 oz.) loaf French bread
• lettuce
• 1 tomato, sliced

1. Peel eggplant; cut lengthwise into 8 (1/4-inch) slices. Sprinkle with salt.
2. Allow to sit for 30 minutes.
3. Rinse eggplant slices and pat dry.
4. Combine bread crumbs and 1/4 teaspoon salt. Place slice of cheese between 2 slices of eggplant, trimming cheese to fit.
5. Dip into egg and dredge in bread crumb mixture.
6. Fry in hot oil until golden.
7. Cut French bread to fit eggplant; split in half lengthwise and toast.
8. Place lettuce and tomato on bread.
9. Top with eggplant and remaining bread slices.

eggplant, salt, bread crumbs, salt, mozzarella cheese, eggs, vegetable oil, bread, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=652176 (may not work)