1 Large eggplant
salt
1 1/2 cups bread crumbs
1/3 cup grated Parmesan Cheese
1/4 teaspoon salt
1/3 cup chopped parsley (flat leaf Italian)
1/2 pound mortadella, thinly sliced (sub. meatballs or prosciutto and mozzarella slices)
1/2 pound provolone cheese, thinly sliced
2 eggs, slightly beaten
1/4 cup olive oil

Remove stems from eggplants and discard, cut in 1/2 inch slices. Salt liberally, weight down with heavy plate drain for 1 hour. Rinse salt off slices and dry with absorbent paper. Set aside. Preheat oven to 350 deg. F.

Combine bread crumbs, Parmaesan cheese, salt, and parsley. Set aside. Put 1 or 2 slices mortadella and 1 slice provolone between 2 eggplant slices. Dip eggplant sandwiches in beaten eggs, then in bread crumb mixture.

Pour olive oil in a shallow baking pan, heat in oven for 5 minutes. place eggplant sandwiches in pan and bake for 15 minutes on each side.