INGREDIENTS

INSTRUCTIONS

Layer the eggplant slices in a colander, sprinkling each layer with
the salt.  Set aside to drain for at least 1 hour. Pat the eggplant
dry with paper towels.  Preheat the oven to 375F.  Using 1/4 c. of the
olive oil, brush both  sides of each eggplant slice.  Arrange the
slices in a single layer  on 2 large baking sheets. Bake for 15 to 20
minutes, turning once,  until the eggplant is tender when pierced with
a fork but still holds  its shape.  Remove from the oven; season with
eggplant with the pepper. Cover  half the eggplant with mozzarella.
Finely chop the anchovies and  basil together; sprinkle over the
cheese. Cover with the remaining  eggplant slices to form sandwiches.
In a medium bowl, beat the eggs with 2 teaspoons of water and 2
teaspoons of the olive oil.  Coat the eggplant sandwiches with the
flour, dusting off any excess. Dip into the beaten egg, then coat the
sandwiches thoroughly with the bread crumbs, pressing gently to
adhere.  In a large heavy skillet, heat the remaining oil over
moderately high  heat to 375F or until a small bread cube browns in
about 1 minute.  Fry the eggplant sandwiches in small batches until
golden, 1 to 2  minutes per side. Remove with a slotted spoon and drain
on paper  towels. Arrange the sandwiches on a platter or plates and
serve on  their own or with Marinara Sauce, garnished with sprigs of
fresh  basil.  (The eggplant sanndwiches can be assembled and fried
early in the  day. Set aside on a cookie sheet at room temperature and
reheat in a  400F oven for about 5 minutes just before serving.)  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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