Categories: Vegetables, Italian, Sandwiches 
      Yield: 20 sandwiches 
  
      2 lb Aubergine; sliced crosswise 
           -1/4" thick 
  1 1/2 ts Salt 
  2 1/4 c  Olive oil, extra-virgin 
    1/4 ts Pepper 
      6 oz Mozzarella, fresh; sliced 
           -1/8" thick 
      2 oz Anchovy fillets 
    1/4 c  Basil, fresh; plus several 
           -sprigs for garnish 
      3    Eggs 
    1/2 c  Flour 
      3 c  Bread crumbs, fresh 
           Marinara Sauce; as 
           -accompaniment (opt) 
  
  Layer the eggplant slices in a colander, sprinkling each layer with 
  the salt.  Set aside to drain for at least 1 hour.  Pat the eggplant 
  dry with paper towels. 
   
  Preheat the oven to 375F.  Using 1/4 c. of the olive oil, brush both 
  sides of each eggplant slice.  Arrange the slices in a single layer 
  on 2 large baking sheets.  Bake for 15 to 20 minutes, turning once, 
  until the eggplant is tender when pierced with a fork but still holds 
  its shape. 
   
  Remove from the oven; season with eggplant with the pepper.  Cover 
  half the eggplant with mozzarella.  Finely chop the anchovies and 
  basil together; sprinkle over the cheese.  Cover with the remaining 
  eggplant slices to form sandwiches. 
   
  In a medium bowl, beat the eggs with 2 teaspoons of water and 2 tea- 
  spoons of the olive oil.  Coat the eggplant sandwiches with the 
  flour, dusting off any excess.  Dip into the beaten egg, then coat 
  the sand- wiches thoroughly with the bread crumbs, pressing gently to 
  adhere. 
   
  In a large heavy skillet, heat the remaining oil over moderately high 
  heat to 375F or until a small bread cube browns in about 1 minute. 
  Fry the eggplant sandwiches in small batches until golden, 1 to 2 
  minutes per side. Remove with a slotted spoon and drain on paper 
  towels. Arrange the sandwiches on a platter or plates and serve on 
  their own or with Marinara Sauce, garnished with sprigs of fresh 
  basil. 
   
  (The eggplant sanndwiches can be assembled and fried early in the 
  day. Set aside on a cookie sheet at room temperature and reheat in a 
  400F oven for about 5 minutes just before serving.)