We serve these with grilled lamb chops or brochettes, but they could make a very satisfying dinner if served with tomato sauce and accompanied by rice and lentil pilaf.
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
© 1998 Joyce Goldstein. All rights reserved.