Mini Fried Eggplant Sandwiches

Mini Fried Eggplant Sandwiches:

2 Italian eggplants, peeled, and sliced 1/2 inch thick

2 packages of buffalo mozzarella

3 medium tomatoes, sliced thin

1 cup basil leaves

2 eggs, beaten

1/4 cup milk

1 cup grated Parmesan

1 1/2 cup Italian seasoned bread crumbs

1 tsp salt

1/2 tsp pepper

mini dinner rolls/buns

balsamic glaze

vegetable oil

Start by peeling your eggplant with a vegetable peeler and cut into 1/2 inch slices. Next cut the tomatoes and mozzarella into 1/2 inch slices. Set them aside.

In a small mixing bowl, add the egg and milk and mix together. In a separate bowl mix the bread crumbs, salt, pepper, and Parmesan cheese together.

Heat two tablespoons of vegetable oil in a large saute pan. Dip the eggplant slices into the egg and milk and then into the breadcrumbs and cheese. Then place into the pan and fry until golden brown on each side. Place them onto a tray lined with a paper towel to drain and let them cool down.

Assembling: Place a fried eggplant slice onto the bottom half of each roll/bun. Put a piece of tomato, two basil leaves, and a slice of mozzarella on top. Place each sandwich onto a baking sheet and heat in the oven until mozzarella has melted. Remove them from the oven and drizzle the balsamic glaze over the top of the sandwiches. Place the other half of the bun on top and serve.