Baked eggplant sandwiches

Slice the eggplant just under half an inch thick and pair each slice with the one that was next to it so the sandwiches match in size.

On the bottom slice place a quarter slice of provolone, three thin slices of salami and another quarter slice of provolone, keeping the cheese in the middle away from the edge, then top with the matching slice.

Dip each sandwich in the seasoned flour on both sides and shake off the excess, then coat well in the beaten egg, then press into the breadcrumbs and shake off the excess.

Drizzle a couple of teaspoons of olive oil onto a foil-lined sheet, set the sandwich on it, drizzle the same amount over the top and dust with finely grated Parmesan.

Bake at 425 for 10 minutes, flip carefully, dust that side with Parmesan and bake another eight to 10 minutes until well browned and cooked through.

Push any cheese that ran out back against the sandwich, transfer to a cooling rack and let them come to room temperature before serving.