Fried Eggplant Sandwiches
Ingredients
- 1 large eggplant (about 1 pound), trimmed and cut into scant 1/2-inch rounds
- Kosher salt, freshly ground pepper
- Vegetable oil, for frying
- 2 large eggs
- 1/3 cup flour
- 1 ½ cup panko-style breadcrumbs
- 4 tablespoons Parmesan cheese
- 4 sesame seeded hamburger buns, split
- One 24 oz. jar Rao’s Homemade Tomato Basil sauce, warm
- 8 thin slices provolone cheese (4 ounces)
- 1 cup fresh basil leaves
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