• ½ cup (or as needed) olive oil
• 2 large or 3 medium globe eggplants, peeled and cut into about twenty ½-inch-thicłc slices
• Salt and freshly ground pepper
• ½ pound grated
• Monterey Jack cheese
• ½ pound feta cheese, crumbled
• 3 large eggs
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill (optional)
• 1½ cups (all-purpose) flour
• 2 cups toasted bread crumbs
• Peanut or vegetable oil for deep frying

Preheat the oven to 400°F. Brush 2 large baking sheets with olive oil. Place the eggplant slices on the baking sheets and brush both sides with oil. Lightly sprinkle with salt and pepper. Bake until almost cooked through, 15 to 20 minutes. Let cool.

Place the cheeses, 2 eggs, parsley, and dill, if using, in a mixing bowl and stir until blended. Place a few heaping tablespoons of the mixture on each of 10 eggplant slices and top with a matching slice.

Lightly beat the remaining 2 eggs in a shallow bowl. Dip the eggplant sandwiches in the flour to coat and shake off the excess. Then dip the sandwiches in the beaten egg and finally coat with the bread crumbs. Put the breaded sandwiches on a rack or baking sheet lined with baker’s parchment to set at least 15 minutes or up to 1 day in the refrigerator

Heat 4 inches oil in a deep fryer or large saucepan to 325°F. Add as many sandwiches as will fit without crowding and fry, turning once, until golden and the cheese is soft, 5 to 6 minutes. Drain on paper towels. Repeat with the remaining sandwiches. Cut the large sandwiches in half and serve immediately.