1 lg. eggplant
1 c. Mozzarella, shredded
2 tbsp. grated cheese
Flour
Seasoned bread crumbs
2 eggs, beaten
Olive oil for frying
Salt and pepper to taste

Slice peeled eggplant into 1/4 inch rounds. Saute in oil until lightly brown on both sides. Drain and blot on paper towels. In a bowl, mix together Mozzarella, egg yolk, grated cheese, salt and pepper.

Divide eggplant rounds in half. Place 1 tablespoon of Mozzarella mixture on rounds and cover with remaining rounds to make a spinach.

Coat each sandwich with flour, pressing it gently between palms so filling does not come out. Dip into beaten eggs, then into bread crumbs. Saute carefully until golden brown on both sides. Drain on paper towels and serve hot.