Crispy Eggplant Sandwiches - cooking recipe

Ingredients

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

Preparation

Slice eggplant into 1/2-inch slices.
You should have about 8 to 10 slices.
Place a slice of cheese on half the eggplant slices.
Sprinkle with oregano.
Top with remaining slices.
Dip sandwiches in egg.
Combine the bread crumbs, cheese and parsley. Dip sandwiches in crumb mixture.
Place on baking sheets.
Drizzle each sandwich with 1 teaspoon oil.
Bake at 375\u00b0 for 15 to 20 minutes.
Serve with a slice of tomato between 2 slices of bread.