Ingredients

1 eggplant, about 1-1 1/4 pounds, with firm, tight skin and no blemishes
1 1/2 ounces Genoa salami, thinly sliced
2 1/2 ounces Provolone cheese, thinly sliced
2 large eggs
1/3 cup fine, dry bread crumbs
1/3 cup Parmesan cheese, grated
2 tablespoons Italian parsley, minced
Olive oil

Directions

Peel and slice eggplant about 3/8-inch thick. Layer Genoa and cheese on eggplant slice; top with second eggplant layer and press down so that the filling clings to the eggplant. Beat eggs; combine bread crumbs, Parmesan and parsley. Dip the sandwiches in egg, then coat evenly with bread crumb mixture. Drizzle olive oil over both sides of the sandwich.

Arrange sandwiches on a baking sheet; bake at 375 for 35 minutes or until golden brown and crispy. Turn once during cooking cycle.

Sandwiches can be a luncheon entree or cut into wedges as an appetizer; may be served hot or at room temperature. Makes about 5 five sandwiches, depending of the size of the eggplant.

Each serving contains 305 calories; 19 gm fat; 655 mg sodium; 115 mg cholesterol.