2 lbs. eggplant
1 c. bread crumbs
1/4 c. Parmesan cheese
1/4 c. parsley
1/2 lb. sliced Povolone cheese
1/2 lb. Mortadella ham
2 eggs, slightly beaten
1/4 c. olive oil

Can use Prosicutto ham and Mozzarella cheese to vary taste.

Cut eggplant into 1/2 inch slices and sprinkle with salt, then cover with paper toweling and weight down for at least an hour so as to dry.

For each sandwich: Take eggplant. Place 1 or 2 slices each of cheese and ham; dip in eggs, then bread crumb mixture of Parmesan cheese, parsley, and bread crumbs. Oil a shallow baking dish and heat for 5 minutes. First at 350 degrees, then put sandwiches in and bake for 15 minutes. Turn and bake 15 minutes more.