3 oz. regular or jalapeno Jack cheese, sliced 

1 egg 

2/3 Cup seasoned bread crumbs 

olive oil flavored non stick cooking spray 

1/2 cup salsa or spaghetti sauce 

Cut eggplant crosswise into 8 (1/4-inch thick) slices. 

Evenly divide cheese atop 4 eggplant slices. 

Place remaining slices on top of cheese and press firmly together to form 4 'sandwiches'. 

In a large, shallow bowl, beat egg with 1 Tbsp. water. 

Place bread crumbs in another large, shallow bowl. 

Using both hands, carefully dip each eggplant sandwich into the egg mixture to coat. (This takes a little practice because the cheese may fall out; just put it back together in the sandwich). 

Coat sandwiches with bread crumbs and place on a cookie sheet that has been lightly sprayed with olive oil flavored nonstick cooking spray. Lightly spray tops of sandwiches with cooking spray. 

Bake in a preheated 400º for 15 minutes. 

Flip sandwiches over and bake until golden brown and crisp; about 15 minutes longer. 

Serve hot with salsa or spaghetti sauce. 

4 servings 
 

Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking