2 firm black eggplants, cut into spheres about 1 inch, include the small pieces, as well
5 eggs, beaten with 2 tbsp water
Salt and pepper to taste
1/2 lb sliced provolone
1/2 lb mortadella or ham
Grated parmesan cheese
Olive oil for drizzling the tops
Preheat oven to 400 degrees.
Line 2 cookie sheets with parchment paper. Place as many slices of raw eggplant slices on each prepared cookie sheet. Snuggle them together.
Prepare your counter area by adding about 3 cups of panko crumbs in one plate. Mix and beat the eggs and water, seasoning both plates with salt and pepper, garlic powder and grated cheese.
Take one slice of eggplant at a time from the cookie sheet and dredge in egg mixture and then into the panko crumbs. Place back to its designated place on the cookie sheet.
Repeat with all of the slices and when both cookie sheets are filled, drizzle with olive oil.
Place both sheets in the preheated oven. Let cook until they crisp up, then flip over and let them crisp on other side. They should take about 35 minutes.
When the eggplant slices are done, prepare to use only one cookie sheet because you will be using 2 slices each to make your sandwiches.
Place ham or mortadella and provolone in between each sandwich.
Take the empty cookie sheet and cover the one with eggplant sandwiches.
Place into the preheated oven for approximately 30 minutes or until the eggplant sandwiches are melted and secure.
Enjoy with marinara sauce or slices of tomato, lettuce.
Serving with a hearty red wine would be ideal.