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1
If desired, trim off and discard the skin of each eggplant round.
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2
Place each round on a flat surface and hold a knife parallel to the surface.
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3
Cut each round in half, splitting each sandwichlike almost but not through to the end.
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4
Leave a small hinge at one end of each round.
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5
Sprinkle each with salt and pepper.
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6
Drop the spinach into a small quantity of boiling water.
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7
Stir and let return to the boil.
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8
Drain quickly and run under cold water.
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9
Drain thoroughly, pressing to extract excess moisture.
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10
Chop the spinach.
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11
Fill each sandwich with a thin slice of cheese and top each piece of cheese with a portion of the chopped spinach.
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12
Close each sandwich.
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13
Dip each sandwich in flour and shake off excess.
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14
Beat the egg with the water and dredge each sandwich, bottom and sides, in the mixture.
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15
Dredge each sandwich, bottom and sides, in bread crumbs to coat thoroughly.
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16
Shake off excess.
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17
Fill a heavy skillet with oil to a depth of about half an inch.
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18
Heat until the temperature on a fat thermometer is about 375 degrees.
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19
Add the sandwiches in one layer and let cook, turning occasionally, about three minutes or until each round is golden brown and cooked through.
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20
Drain on absorbent paper towels.
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21
Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.
