Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Baked eggplant sandwiches   Yield: 6 Servings   3 tb Vegetable oil      1 md Eggplant (about 1-1/4 -Pounds) 6 tb Pizza sauce      6 sl Mozzarella cheese -(about 4 ounces) 2 Eggs      1/4 c Milk 1/2 c Italian-style dry bread crum      1/4 c Chopped fresh parsley Heat oven to 400 degrees. Brush 1 tablespoon oil on bottom of rectangular pan 13 X 9 X 2 inches. Cut eggplant into twelve 1/2-inch  slices. Spoon about 1 tablespoon pizza sauce onto each of 6 eggplant slices. Top each with 1 slice cheese (cut or fold cheese if necessary to fit) and with remaining eggplant slices.Beat eggs and milk. Mix bread crumbs and parsley in shallow dish. Dip each sandwich into egg mixture then into crumb mixture turning to coat both sides. Press crumb mixture into and around edges to coat entire sandwich.Place sandwiches in pan. Drizzle with remaining oil. Cover pan with aluminum foil. Bake 20 minutes. Remove foil and turn sandwiches. Bake 15 to 20 minutes longer or until sandwiches are golden brown and eggplant is tender. 6 SANDWICHES; 215 CALORIES PER SANDWICH.