1 medium eggplant (about 3/4 lb.) unpeeled
3 oz. regular or jalapeno Jack cheese, sliced
2/3 Cup seasoned bread crumbs
olive oil flavored non stick cooking spray
1/2 cup salsa or spaghetti sauce
Cut eggplant crosswise into 8 (1/4-inch thick) slices.
Evenly divide cheese atop 4 eggplant slices.
Place remaining slices on top of cheese and press firmly together to form 4 ‘sandwiches’.
In a large, shallow bowl, beat egg with 1 Tbsp. water.
Place bread crumbs in another large, shallow bowl.
Using both hands, carefully dip each eggplant sandwich into the egg mixture to coat. (This takes a little practice because the cheese may fall out; just put it back together in the sandwich).
Coat sandwiches with bread crumbs and place on a cookie sheet that has been lightly sprayed with olive oil flavored nonstick cooking spray. Lightly spray tops of sandwiches with cooking spray.
Bake in a preheated 400º for 15 minutes.
Flip sandwiches over and bake until golden brown and crisp; about 15 minutes longer.
Serve hot with salsa or spaghetti sauce.