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Eggplant Sandwiches


3/4 cup fresh breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup finely chopped plum tomatoes
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices (3/4-inch thick) 3-inch wide eggplant


In bowl, combine breadcrumbs, Parmesan cheese, tomato, 2 tablespoons of the oil, parsley, garlic, 1/4 teaspoon of the salt and pepper; set aside. Brush both sides of eggplant slices with remaining oil; sprinkle with remaining salt. Arrange half of the slices on rimmed baking sheet; top evenly with breadcrumb mixture. Sandwich with remaining slices. Bake in 450F oven, turning once, until browned, about 20 minutes.

Makes 6 servings.

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