EGGPLANT PARM SANDWICH
A simple summer pleasure, thanks to our garden.

First make some baked Eggplant Parmesan slices. I prefer these to the traditional fried kind because they're not all greasy.
3 slices white bread
1/4 c. shredded Parmesan cheese
1/2 tsp. dried oregano
a pinch of red pepper flakes
a couple grinds of black pepper
1 smallish eggplant, in 1/2-inch-thick slices
2 eggs, lightly beaten
cooking spray (olive oil is nice but not vital)
salt to taste

Preheat the oven to 350 degrees F.
Tear up the bread and combine it with the cheese, oregano, red pepper, and black pepper in the bowl of a food processor. Pulse repeatedly until it's a uniform crumb mixture.
Dip the eggplant slices in the beaten egg and dredge them in the crumbs. Spray a baking sheet with cooking spray, lay the slices on it, and spray them lightly.
Bake, turning when necessary, until both sides of slices are nicely browned. To get the middles to cook sufficiently before the outsides become too brown, you may want to lay a sheet of aluminum foil loosely over the slices.
Remove from the oven and salt lightly.

Now, to make the sandwich, toast a couple of slices of nice white bread in the toaster oven. Halfway through, lay some mozzarella cheese on one slice and let it melt. Remove to a plate.
Layer Eggplant Parmesan slices on the cheese, then add lots of juicy chopped fresh tomato, some freshly plucked basil, and (if you like) a swipe of Miracle Whip or mayonnaise. Top with the other slice of bread and enjoy while it's warm.