Baked Eggplant Sandwiches

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The Shiksa in the Kitchen
Uploaded by: The Shiksa in the Kitchen


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1 medium eggplant (1 lb.)

5-6 oz provolone cheese, sliced thin

1 small jar (8 oz) sun dried tomatoes packed in oil

1/2 cup fresh chopped flat leaf parsley, divided

3/4 cup breadcrumbs or 1 ½ cups almond meal (if nut free, do not use almond meal)

3/4 cup finely grated parmesan cheese (if using almond meal, 1 1/2 cups)

2-3 eggs

1/4 cup extra virgin olive oil

Salt and pepper

1 1/4 cup marinara or arrabiata sauce (optional)

Nonstick cooking oil spray or more olive oil for greasing the baking sheet

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