Eggplant-Cheese Sandwiches Mom

1 eggplant
1 c sharp cheddar cheese grated
2 eggs
1 tbsp water
1 c cracker crumbs
1/4 to 1/2 c salad oil

Peel eggplant; cut in slices 1/4" thick (makes 12 slices). Lay on platter or large plate and sprinkle with salt; let stand 20 minutes. Pat dry on both sides with paper towel.

Combine cheese and 1 egg, beaten. Spoon over 6 eggplant slices; spreading almost to edge. Top with remaining slices.

Dip each eggplant sandwich in mixture of water and remaining egg, beaten, then in cracker crumbs. Fry in hot salad oil until brown and crisp on both sides. Serve immediately. Makes 6 sandwiches.

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