Eggplant Sandwich - A Take on Eggplant Parmigiano

My husband, many years ago, decided to give up meat. This worked well for him but really was a pain for me. For instance he wouldn't even eat chicken.
He does love fish but I felt he really wasn't getting enough iron (always tired and frequently grumpy) so I re-introduced meat at once a week into his diet.

I have to stay we did notice a difference.
I do cook a lot of meatless meals but I do love variety
So last night for him... I did a true vego meal.
I made sandwiches of Eggplant breaded with Panko crumbs and Parmesan cheese.
It was delicious so I must share it.

Pre-heat the oven to 180C

1 eggplant, sliced into 1 cm slices
3 tablespoons of flour, seasoned with sea salt and freshly ground pepper
1 egg, mixed with a tablespoon of milk.
1 teaspoon Tabasco
1 cup Panko breadcrumbs
30 gms grated Parmesan Cheese

1 cup tomato sauce (use your favourite I had some in the freezer)
Olive oil

Garnish
Extra Virgin Olive Oil
Balsamic vinegar
Basil Leaves

Add Tabasco sauce to the egg mix
Blend breadcrumbs with the Parmesan cheese

Take the slices of eggplant, dip them in the seasoned flour
Then dip the slices into the egg mix
Then into the cheesy breadcrumbs

Into hot pan add olive oil
Fry slices, you will have to do them in batches, don't overcrowd the pan
When golden brown remove and place half of them in a gratin dish
Spoon over tomato sauce
Top with another slice

Add more tomato sauce and them sprinkle remaining crumbs on top.
Drizzle with some more Olive oil and pop into oven
Bake for 30 minutes or until eggplant is tender
Plate and serve with some more olive oil mixed with balsamic
A piece of basil on top
A delicious meal.