Eggplant Sandwiches with Goat Cheese

     Serve this versatile "sandwich" with grilled or roasted lamb or chicken, as part of an appetizer tray, as a lunch entree with a green salad or even as a snack.

• 1 large eggplant (1¼ pounds)
• 60 ml chopped pimento
• 180 gr goat cheese, crumbled
• 60 ml finely chopped green onion tops
• Pinch of hot red pepper
• 125 ml bread crumbs
• 60 ml Parmesan cheese
• 1 teaspoon leaf basil,crumbled
• 2 eggs
• 60 ml olive oil

1. Peel eggplant ; slice crosswise into ¼-inch-thick slices.(Keep slices paired together for sandwiches.)
2. Drain pimento, pat dry with paper toweling.
3. Stir together goat cheese, green onions, hot red pepper, pimento and 15 ml bread crumbs in small bowl.
4. Combine remaining bread crumbs, Parmesan cheese and basil in shallow pie plate ; beat eggs in second shallow pie plate.
5. Spread about 15 ml cheese mixture on eggplant slice, mounding slightly in center, top with matching size slice, pressing to snadwich ; repeat with remaining eggplant slices and filling.
6. Dip each sandwich into beaten egg, them crumb mixture to coat ; place on wax paper.
7. Heat 30 ml olive oil in large nonstick skillet over medium-low heat ; add sandwiches in single layer, don't crowd skillet.
8. Cook, covered, 8 to 10 minutes or until tender when pierced with fork, turning halfway through cooking ; repeat with remaining sandwiches and oil.

BON APPÉTIT