Goat Cheese and Eggplant Sandwiches

Ingredients

• 1 whole Medium Eggplant
• Cut Into 3/4 Inch-thick Rounds (8)
• 1/2 cups Vegetable Oil
• Divided
• 1 cup Flour
• 2 whole Large Eggs
• Beaten Gently With A Fork
• 1 cup Panko Bread Crumbs
• 8 dashes Kosher Salt
• 12 ounces
• weight Goat Cheese Crumbled
• 4 leaves Romaine Lettuce
• 1 whole Heirloom Tomato
• Cut Into Slices
• 1/2 cups Fresh Basil Leaves

Instructions

1. 1.
2. Sprinkle both sides of the eggplant slices with salt and let sit in a colander for 20-30 minutes to help rid them of their bitter juices.
3. Rinse in cool water and pat dry.
4. 2.
5. Heat half of the oil in a large skillet over medium heat.
6. 3.
7. Dredge 4 of the eggplant slices in flour, then dip them in egg, and, finally, coat both sides with Panko bread crumbs.
8. Lay the slices in the hot skillet.
9. 4.
10. Cook slices until golden brown, 3-4 minutes on each side.
11. 5.
12. Remove eggplant to a paper towel-lined plate, and sprinkle with Kosher salt (or coarse sea salt) while still hot.
13. 5.
14. Repeat steps 2-5 with the remaining eggplant slices.
15. 6.
16. Form sandwiches with the eggplant slices serving as the bread.
17. Place crumbled goat cheese on a hot eggplant slice, and top with romaine lettuce, a slice or two of tomato, and several basil leaves.
18. Place a little more goat cheese on top of the basil, and press the another slice of hot eggplant on top of the whole thing.
19. Enjoy!