Ingredients
Method
1.Place flour in small shallow bowl, beat eggs in second small shallow bowl, combine polenta and paprika in third small shallow bowl.
2.Discard top and bottom from eggplant cut eggplant into eight slices cross-ways. Coat slices, one at a time, in flour, shake off excess, dip in egg then coat in polenta mixture.
3.Heat oil in large frying pan, shallow-fry eggplant, in batches, until browned lightly both sides. Drain on absorbent paper.
4.Meanwhile, preheat grill (broiler).
5.Halve each quarter of bread horizontally, place, cut-sides up, on oven tray. Toast under grill until browned lightly.
6.Sandwich lettuce, eggplant, cheese, mint and sauce between toasted bread quarters.
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