Matt Romeros Eggplant Sandwiches Recipe

Ingredients

• 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
• kosher salt
• 4 leaves romaine lettuce, torn in half
• 2 medium beefsteak or other tomatoes (about 1 pound), sliced
• 1/2 cup fresh basil leaves
• 4 ounces fresh goat cheese, crumbled

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