Baked Eggplant Sandwiches

Ingredients for each eggplant sandwich:
2 thick slices eggplant (Note: some people salt the slices to draw off liquid, which they say is bitter. I’ve done this for other eggplant recipes, but not for these sandwiches. With the breading and filling, I actually think the slight bitterness is an advantage.)
3 thin, small slices of salami
1/2 slice provolone cheese
1 generous tablespoon olive oil, divided
seasoned flour as needed (flour with enough fine salt, pepper, and cayenne so that it tastes “seasoned” when you dip your finger in it)
beaten eggs, as needed (2 eggs is enough for about 4 sandwiches)
plain breadcrumbs, as needed
1 tsp very finely grated Parmesan cheese


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