Fried Eggplant, Mozzarella & Proscuitto

• ¼ c olive oil
• 2 medium eggplants, peeled, cut round, fried and drained
• 16 slices of Prosciutto
• 16 slices mozzarella
• ½ c parmesan cheese
• 4 t minced garlic
• 2 c seasoned breadcrumbs
• 3 large eggs, beaten

In this order, take a prepared eggplant round, top with a mozzarella slice, top with prosciutto, sprinkle with parmesan cheese, ¼ t of minced garlic and top with an equal size prepared eggplant round.  Holding the “sandwich” together, dip in the beaten egg and then in the bread crumbs. 

Place olive oil in a skillet over medium heat and fry sandwiches, on both sides and serve hot with warm marinara sauce.  Yum!   Saute'd spinach can replace the prosciutto for a vegetarian version.