Golden eggplant torta (eggplant milanesa torta)

Split the telera and warm it in the oven at about 300 degrees until the outside crisps.

Cut the end off a globe eggplant, trim about half an inch from two sides, and cut into half-inch slices, about four per eggplant.

Optional, if you find eggplant bitter: salt heavily on both sides, let sit about 20 minutes, and dab dry with paper towels. Either way, salt lightly on both sides and make sure the slices are dry.

Set up three deep plates: flour, egg, and panko crumbs.

Beat a couple of eggs with plenty of salt with a fork until smooth and liquidy; this seasons the breading.

Dredge a slice in flour, dip it in the egg and turn it, then coat in panko; shake off the excess.

Heat oil about an eighth of an inch deep in a large skillet; test with a few crumbs, which should sizzle quickly.

Fry the slice until golden, about three minutes per side, flipping once.

Smear goat cheese on the bottom of the warmed roll, lay on the golden eggplant, spoon on chipotle salsa, then baby arugula and a sprinkling of anejo cheese.