Melanzane a pullastiello: eggplant sandwiches of provolone and prosciutto, floured, egged and fried

Crack three eggs into a shallow bowl; season with salt, pepper and freshly grated parm and whisk.

Stir a pinch of salt through the flour.

Slice small, firm eggplant thin on a mandolin.

Precook the eggplant in batches in a little light olive oil in a skillet, a minute or two a side, until lightly colored and softened, adding oil as needed. Do not salt.

Salt lightly with a pinch as they come off.

Sandwich provolone, broken to fit, and prosciutto between two slices of eggplant.

Dredge each side in flour so the egg will stick to the oiled eggplant, then dip in the egg.

Fry in a little oil a minute or two per side until golden and the cheese melts, flipping with two spatulas.