Eggplant "sandwiches"

::INGREDIENTS::
1/2 cup all purpose flour
2 large eggs beaten
1 cup bread crumbs
1 medium eggplant (1-1 1/2 pounds), cut into eight 1/2 inch thick rounds
1/2 cup canola oil
Salt
4 leaves romaine lettuce, torn in half
2 medium beefsteak or roma tomatoes (about 1 pound), sliced
1/2 cup fresh basil leaves
4 ounces fresh goat or motzarella cheese, crumbled

::DIRECTIONS::
1. Place flour, eggs and bread crumbs in separate shallow bowls. Dip eggplant slices into the flour, then the eggs, drip off any excess, and finally dip into the bread crumbs. Press gently to help them adhere.
2. Heat half the oil in a large non-stick skillet over med-high heat. Cook half the egg p lant until golden brown and crisp, 2-3 min. per side; transfer to a paper towel-lined plate. Wipe out the skillet and repeat witht he remaining oil and eggplant. Sprinkle hot eggplant with 1/2 tsp salt.
3. Layer the eggplant, lettuce, tomatoes, basil and cheese to form 4 "sandwiches" with the eggplant on top and bottom of each stack.

**Vegetarian**