This is a hybrid of two of my favourite New York sandwiches: the diner ‘pizza burger’ and the traditional Italian ‘eggplant parmesan sub’.
Cut the eggplant into slices about
Sprinkle with the salt and let them drain in a colander for 30 minutes. Dry the slices on paper towels.
Have a bowl ready with the flour. In another bowl, beat the egg with the milk. In a third bowl, combine the breadcrumbs and the dried herbs.
On a baking tray lined with baking paper, put together four stacks (one per half bun), alternating slices of eggplant and the two kinds of cheese, sometimes putting a little tomato sauce under the cheese.
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