Crispy Eggplant Sandwiches

• 1 medium eggplant (1 1/2 lb.)
• 4 slices Provolone cheese (about 1/4-inch thick)
• 1 tsp. dried oregano leaves
• 1 egg, beaten
• 1/2 c. dry bread crumbs
• 1/3 c. grated Parmesan cheese
• 1/3 c. minced parsley
• 2 Tbsp. olive oil
• 1 medium tomato
• Italian or French bread

1. Slice eggplant into 1/2-inch slices.
2. You should have about 8 to 10 slices.
3. Place a slice of cheese on half the eggplant slices.
4. Sprinkle with oregano.
5. Top with remaining slices.
6. Dip sandwiches in egg.
7. Combine the bread crumbs, cheese and parsley. Dip sandwiches in crumb mixture.
8. Place on baking sheets.
9. Drizzle each sandwich with 1 teaspoon oil.
10. Bake at 375u0b0 for 15 to 20 minutes.
11. Serve with a slice of tomato between 2 slices of bread.

eggplant, provolone cheese, oregano, egg, bread crumbs, parmesan cheese, parsley, olive oil, tomato, italian

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681971 (may not work)