Eggplant parm sliders

Cut the eggplants into quarter inch slices, lay them on paper towels in a rimmed baking sheet and salt generously on both sides.

Cover with more paper towels and another baking sheet, weigh down and leave 20 minutes to draw out moisture, which makes them less bitter and more tender.

Set up three stations: flour, three eggs beaten with a tablespoon of flour, and three cups of breadcrumbs.

Coat each eggplant slice flour, then egg, then breadcrumbs.

Preheat about an inch of oil in a wide deep saute pan to around 325F, hot but not smoking.

Fry one to two minutes per side until deeply browned and cooked through, then drain on paper towels.

Layer sauce, eggplant and mozzarella three times, going light on the sauce, with extra mozzarella, extra sauce and Parmesan on top.

Can be wrapped in plastic and refrigerated up to two days before baking.

Bake at 375F for 45 minutes to an hour, raising the oven to 425F for the last 10 minutes so it browns and bubbles.

Rest at least half an hour so it is not too juicy on the sandwiches, then turn out onto the buns.