This delious "sandwich" of melted mozzarella between two slices of eggplant, topped with fresh chopped tomatos and parsley, is an adaptation of a dish I saw on Molto Mario. That Mario, he knows his way around an eggplant.
You will need:
one large eggplant
fresh mozzarella -- 1 or 2 large balls
approx 1/2 cup flour
fresh tomatoes and parsley, chopped, for topping
kosher salt and pepper
Preheat your oven to 400 degrees. Cut the eggplant into slices -- about 1/4" to 1/2" is fine, as long as they are consistent. Pour enough olive oil onto a sheet pan to lightly coat, sprinkle with kosher salt and lay out your slices of eggplant onto the pan (see photo). Drizzle the tops of the slices with a little more olive oil and sprinkle with salt. Bake the slices in the oven for about 10 minutes or until the slices are mostly cooked through -- they should be soft to the touch, but not falling apart.
While the eggplant slices are cooking, prep for the next step. Slice the mozzarella into thin slices (slightly thinner than you sliced the eggplant), chop the tomatoes and parsley, and set aside. Next, set up your dredging station. In a shallow bowl, crack one egg, add a splash of cold water, and beat with a fork (see photo). In another very shallow bowl, place about 1/2 cup flour, and season the flour with a little salt and pepper.
When the eggplant comes out of the oven and is cool enough to handle, make little "sandwiches" with the mozarella and the slices of eggplant. Dip each sandwich in the egg, letting any excess drip off, then dredge in the flour, shaking off any excess, and then pan-fry the sandwiches in olive oil in a large sautee pan over medium-high heat. When each little "sandwich" is browned on both sides and the cheese has melted, remove from the pan and top with chopped tomatoes and parsley and season with a little salt and pepper. One large eggplant should make enough of these to be dinner for two people, or appetizers for four to six people. Enjoy!