Crispy eggplant and mushroom sandwiches

Ingredients:

• 1/2 cup flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 large eggs, beaten, at room temperature
• 2 cups panko breadcrumbs
• 1/2 medium eggplant, cut into 4 1cm slices.
• 4 portobello mushrooms (cap diameter about 10 cm), peeled, stems removed
• 2 tablespoons olive oil, for drizzling, optional
• 4 slices (1.5-2 cm thick) village wheat bread, grilled or toasted
• 3/4 cup tomato sauce with basil
• 200-250 gr. grated Gruyère cheese
• 2 cups arugula leaves

Preparation:

1. Set the oven rack to the middle position. Preheat the oven to 230°C (430°F). Spray two baking sheets with cooking spray and vegetable oil or line them with silicone baking mats.
2. In a medium bowl, combine flour, salt, and pepper. Place lightly beaten eggs in another medium bowl. In a separate bowl, pour panko breadcrumbs (about 1/3 of the bowl). Dredge the eggplant slices and mushrooms in flour.
3. Working in batches, dip the eggplant slices and mushrooms first in the egg, then coat them in the breadcrumbs. Place them in a single layer on the prepared baking sheet. Drizzle with olive oil (optional) and bake until golden brown and crispy, about 20 minutes.
4. To lay out the sandwichesSpread each slice of bread with 2 tablespoons of tomato sauce. Place the mushrooms on top of the sauce. Sprinkle 1/4 cup of cheese and 1/2 cup of arugula on each sandwich. Top with eggplant slices and spread more tomato sauce (1 tablespoon per sandwich). Serve.