• Heat oven to 400F.

Dredging station set up

• On 1 plate, mix flour and salt. On second plate, lightly beat eggs with 1 teaspoon of water and dried Italian seasoning. On third plate, mix panko and parmesan.

Prepare the eggplant

• Slice peeled eggplant into ¼-inch rounds. Dredge in flour, egg and panko shaking off excess in each plate. *
• Heat olive oil in skillet over medium-high heat.
• Add breaded eggplant slices. Cook for 2 minutes per side or until just golden brown on both sides. Transfer to a baking sheet in a single layer.
• Sprinkle each slice with some parmesan. Top with a spoonful of sauce and then a slice of mozzarella.
• Bake for 10 to 15 minutes or until eggplant is tender and cheese is melted.

Preparing the sandwich

• Slice Italian bread in half and toast in oven or on stove-top. Layer bottom of bread with additional mozzarella or provolone cheese and melt cheese under the broiler. Top with additional sauce, eggplant slices, fresh basil leaves and the toasted bread top. Enjoy!.