1 lg. eggplant, 1/4 inch rounds
Bread crumbs
1 pkg. Fontina cheese
Sage
2 eggs
Peanut oil for frying
1/4 c. flour
Salt

First: Cut eggplant to 1/4 rounds and salt. Keep it this way 1 hour to pull out the water from the eggplant. Next, dry eggplant off with a towel and slice the cheese. Take half of the eggplant slices and layer it with lots of cheese and sage and top each with another slice of eggplant. (They will look like little sandwiches.) Roll each sandwich in flour, then dip in egg and roll in bread crumbs. Next, fry until golden and serve.