Eggplant Sandwiches

Ingredients

• 2 small eggplants 
• 3 large eggs 
• 2 cups italian-seasoned breadcrumbs 
• 0.8 cup parmesan cheese grated
• 4 ounces mozzarella cheese shredded
• 16 ounce spaghetti sauce 
• 24 inch rolls split italian hard
• 3 tablespoons water 

Equipment

• baking sheet
• oven
• whisk

Directions

1. Cut eggplants crosswise into 1/4-inch slices.
2. Combine breadcrumbs and Parmesan cheese.
3. Whisk together eggs and 3 tablespoons water. Dip eggplant into egg mixture, and dredge in breadcrumb mixture.
4. Place on baking sheets coated with cooking spray. Coat eggplant with cooking spray.
5. Broil 12 inches from heat (with electric oven door partially open) 5 minutes on each side.
6. Place eggplant evenly on roll halves, and place rolls on baking sheet. Top with spaghetti sauce, and sprinkle evenly with mozzarella cheese.
7. Broil 3 to 5 more minutes or until cheese is melted and bubbly.