Eggplant Sandwich

1 medium eggplant (about 3/4 lb.) unpeeled

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