Ingredients

2 medium eggplants (about 1 1/2 pounds total)
2 teaspoons salt
1 cup Italian-seasoned fine, dried bread crumbs
1/3 cup grated Parmesan cheese
3 eggs
4 tablespoons olive oil
2 loaves Italian or soft French bread, each about 14 inches long, ends trimmed, cut into four 6-inch-long sections and split horizontally
1 1/3 cups tomato sauce, homemade or purchased, heated to simmering
1/2 pound processed provolone cheese, thinly sliced

Directions

Trim the eggplants. Cut them in half lengthwise, cut each half crosswise into 1/2-inch-thick pieces.

In a colander set over a plate, layer the eggplant slices, sprinkling them evenly with the salt as you go. Let stand for 1 hour. Pat the eggplant slices dry.

In a wide shallow dish, mix together the bread crumbs and Parmesan.

In a second wide, shallow dish, thoroughly whisk the eggs.

In a large, heavy skillet over medium heat, warm 2 tablespoons of the olive oil.

Working in batches, dip the eggplant slices into the beaten eggs, let the excess drip off, then dredge the slices in the seasoned crumbs, coating them well on all sides.

Lay the coated eggplant slices in the oil and cook, turning them once or twice, until they are crisp and browned, about 4 minutes per side. Drain the browned eggplant slices on paper towels. Repeat with the remaining eggplant and the remaining 2 tablespoons of oil. The eggplant can be fried up to 2 hours in advance. Reserve, covered, in a single layer, at room temperature.

Position a rack in the middle of an oven and preheat to 400 degrees F. Prepare four 8- by-10-inch pieces of heavy-duty aluminum foil. Arrange the eggplant slices, overlapping them slightly, on the bottoms of the 4 sections of bread; use all the eggplant.

Top the eggplant with the hot tomato sauce, dividing it evenly and using it all. Arrange the provolone, cutting the slices to fit as necessary, over the sauce.

Set the top halves of the bread sections in place and press lightly with the palm of your hand to flatten them slightly. Wrap each sandwich in a piece of foil, sealing it tightly.

Set the sandwiches directly on the oven rack and bake them until they are hot and steaming and the cheese is melted, about 20 minutes. Transfer the wrapped sandwiches to a wire rack to cool for 5 minutes. Serve, if desired, in the foil. Makes 4 big sandwiches.