Eggplant Sandwiches

• 2 eggs
• 1/2 cup whipping cream
• 2 medium eggplant, sliced lengthwise into 1/4 inch thick slices
• 1/2 cup flour
• 1 cup Gonnella Bread Crumbs
• 1/4 cup grated Parmesan cheese
• 6 tablespoons olive oil
• 4 to 6 Gonnella Kaiser Rolls, split
• 4 ounces Mozzarella cheese, thinly sliced
• 6 anchovy fillets

Mix eggs and cream in bowl. Roll eggplant in flour, dip into eggs, drain slightly and roll in bread crumbs mixed with Parmesan. Heat oil in skillet over medium heat. Sauté eggplant 1 to 2 minutes each side. Drain on paper towels. Place rolls on baking sheet, open-faced. Layer eggplant and Mozzarella on top of each roll, dividing evenly; top with an anchovy. Bake 3 to 5 minutes, until cheese begins to melt. Serve warm, open-faced or closed.