Soak eggplant slices in salted water 10 minutes to drain bitterness. In a separate bowl, whisk eggs and in a third bowl, place flour. Dip eggplants slices first in egg wash, then in flour to create a ‘crust.’
2. Step
Pan-fry eggplant slices until softened and golden-brown, then set aside.
3. Step
Assemble the sandwiches by layering a bottom slice of eggplant with garlic, tomato, mayo, and then parsley. Top with another eggplant slice.
