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