2 medium eggplants (sliced 1/2™ thick)
6 eggs (beaten)
4 cups seasoned bread crumbs
1/4 cup grated romano cheese
1/4 cup chopped fresh parsley
sliced provolone cheese
thinly sliced mortadella and/or capocollo
1-7 ounce jar roasted peppers
olive oil
salt and pepper to taste
Mix breadcrumbs, cheese, and parsley together. Take two slices of eggplant and make a sandwich with one thin slice of mortadella, a slice of capocollo, then a slice of provolone. Place a piece of roasted pepper in between eggplant slices. Dip sandwich in beaten egg, then in breadcrumbs, covering well. Set on a well-oiled cookie sheet.
Drizzle olive oil on top of eggplants on tray and bake in preheated 425 degree oven for 15-20 minutes (until golden on bottom), then turn over and continue baking (about 15-20 minutes more) until golden all over.Add salt and pepper to taste and serve at room temperature. 5
