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1
Layer the eggplant slices in a colander, sprinkling each layer with the salt.
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2
Set aside to drain for at least 1 hour.
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3
Pat the eggplant dry with paper towels.
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4
Preheat the oven to 375F (190C).
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5
Using 1/4 cup of the olive oil, brush both sides of each eggplant slice.
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6
Arrange the slices in a single layer on 2 large baking sheets.
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7
Bake for 15 to 20 minutes, turning once, until the eggplant is tender when pierced with a fork but still holds its shape.
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8
Remove from the oven; season with eggplant with the pepper.
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9
Cover half the eggplant with mozzarella.
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10
Finely chop the anchovies and basil together; sprinkle over the cheese.
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11
Cover with the remaining eggplant slices to form sandwiches.
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12
In a medium bowl, beat the eggs with 2 teaspoons of water and 2 tea- spoons of the olive oil.
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13
Coat the eggplant sandwiches with the flour, dusting off any excess.
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14
Dip into the beaten egg, then coat the sand- wiches thoroughly with the bread crumbs, pressing gently to adhere.
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15
In a large heavy skillet, heat the remaining oil over moderately high heat to 375F (190C) F or until a small bread cube browns in about 1 minute.
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16
Fry the eggplant sandwiches in small batches until golden, 1 to 2 minutes per side.
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17
Remove with a slotted spoon and drain on paper towels.
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18
Arrange the sandwiches on a platter or plates and serve on their own or with Marinara Sauce, garnished with sprigs of fresh basil.
