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Matt Romeros Eggplant Sandwiches
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1 medium eggplant (1 to 1 1/2 pounds), cut into eight 1/2-inch-thick rounds
- 1/2 cup canola oil
- 4 kosher salt
- 2 leaves romaine lettuce, torn in half
- 1/2 cup medium beefsteak or other tomatoes (about 1 pound), sliced
- 4 ounces fresh basil leaves
Directions:View on Real Simple
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