Eggplant Sandwiches With Gorgonzola Cheese And Spinach - cooking recipe

Ingredients

4 (about 1-inch thick) rounds eggplant (a total weight of about 3/4 lb.)
salt to taste (if desired)
freshly ground pepper to taste
1/4 lb. spinach, loosely packed (about 4 c.)
4 small rounds Gorgonzola cheese (about 2 oz.)
1/2 c. flour
1 egg, lightly beaten
2 Tbsp. water
1 c. fine fresh bread crumbs
oil (for shallow frying)
Tomato Sauce (see recipe in Sauces section; optional)
Garlic, Oil and Anchovy Sauce (see recipe in Sauces section; optional)

Preparation

If desired, trim off and discard the skin of each eggplant round.
Place each round on a flat surface and hold a knife parallel to the surface.
Cut each round in half, splitting each sandwichlike almost but not through to the end.
Leave a small hinge at one end of each round.
Sprinkle with salt and pepper.