Eggplant Sandwich

Eggplant Sandwich

1 whole Eggplant (Peeled and cut into 1/4 inch slices)
3 ounces of Provolone cheese
2 eggs
1 cup milk
2 cups Italian bread crumbs
1/2 cup all-purpose flour
peanut oil for frying
good Italian bread
sliced tomatoes

Mix eggs and milk to make an egg wash. Blend flour and bread crumbs. Dip Eggplant in the egg wash, then into the bread crumb mixture. Then in a fry pan with peanut oil, fry until golden brown.

Place on sliced Italian bread, provolone and a tomato.

Serves 2-4

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