2    Long, narrow eggplants
(about 1 lb. each), sliced
Crosswise 1/4-inch thick
1 1/2 ts Salt
2 1/4 c  Extra-virgin olive oil
1/4 ts Freshly ground pepper
6 oz Fresh mozzarella cheese,
Sliced 1/8-inch thick
1 cn (2 oz.) anchovy fillets
1/4 c  Fresh basil leaves plus
Several sprigs for garnish
3    Eggs
1/2 c  All-purpose flour
3 c  Fresh Italian bread crumbs
Marinara Sauce as
Accompaniment (optional)

1. Layer the eggplant slices in a colander, sprinkling each layer with the
salt. Set aside to drain for at least 1 hour. Pat the eggplant dry with
paper towels. 2. Preheat the oven to 375F. Using 1/4 c. of the olive oil,
brush both sides of each eggplant slice. Arrange the slices in a single
layer on 2 large baking sheets. Bake for 15 to 20 minutes, turning once,
until the eggplant is tender when pierced with a fork but still holds its
shape. 3. Remove from the oven; season with eggplant with the pepper. Cover
half the eggplant with mozzarella. Finely chop the anchovies and basil
together; sprinkle over the cheese. Cover with the remaining eggplant
slices to form sandwiches. 4. In a medium bowl, beat the eggs with 2
teaspoons of water and 2 teaspoons of the olive oil. Coat the eggplant
sandwiches with the flour, dusting off any excess. Dip into the beaten egg,
then coat the sandwiches thoroughly with the bread crumbs, pressing gently
to adhere. 5. In a large heavy skillet, heat the remaining oil over
moderately high heat to 375F or until a small bread cube browns in about 1
minute.
Fry the eggplant sandwiches in small batches until golden, 1 to 2 minutes
per side. Remove with a slotted spoon and drain on paper towels. Arrange
the sandwiches on a platter or plates and serve on their own or with
Marinara Sauce, garnished with sprigs of fresh basil.
(The eggplant sanndwiches can be assembled and fried early in the day.
Set aside on a cookie sheet at room temperature and reheat in a 400F oven
for about 5 minutes just before serving.)