| 1 | Layer the eggplant slices in a colander, sprinkling each layer with the salt. |
| 2 | Set aside to drain for at least 1 hour. |
| 3 | Pat the eggplant dry with paper towels. |
| 4 | Preheat the oven to 375°F. |
| 5 | Using ?c. of the olive oil, brush both sides of each eggplant slice. |
| 6 | Arrange the slices in a single layer on 2 large baking sheets. |
| 7 | Bake for 15 to 20 minutes, turning once, until the eggplant is tender when pierced with a fork but still holds its shape. |
| 8 | Remove from the oven; season with eggplant with the pepper. |
| 9 | Cover half the eggplant with mozzarella. |
| 10 | Finely chop the anchovies and basil together; sprinkle over the cheese. |
| 11 | Cover with the remaining eggplant slices to form sandwiches. |
| 12 | In a medium bowl, beat the eggs with 2 teaspoons of water and 2 teaspoons of the olive oil. |
| 13 | Coat the eggplant sandwiches with the flour, dusting off any excess. |
| 14 | Dip into the beaten egg, then coat the sandwiches thoroughly with the bread crumbs, pressing gently to adhere. |
| 15 | In a large heavy skillet, heat the remaining oil over moderately high heat to 375f or until a small bread cube browns in about 1 minute. |
| 16 | Fry the eggplant sandwiches in small batches until golden, 1 to 2 minutes per side. |
| 17 | Remove with a slotted spoon and drain on paper towels. |
| 18 | Arrange the sandwiches on a platter or plates and serve on their own or with marinara sauce, garnished with sprigs of fresh basil. |
| 19 | (the eggplant sanndwiches can be assembled and fried early in the day. |
| 20 | Set aside on a cookie sheet at room temperature and reheat in a 400f oven for about 5 minutes just before serving). |
