Ann's Eggplant Parmigiana Sandwiches!

CASE: My first fan mail post! This is Ann's recipe, verbatim. Ann first made me these sandwiches a few years ago, and I have re-created them many, many times. I always add the basil and garlic to the tomato sauce, and add fresh basil leaves to the sandwich itself. As for those cutlets, they're perfect for vegetarian lasagna.

Eggplant Parmigiana Sandwiches
1 box frozen eggplant parmesean breaded cutlets
1 can organic tomato sauce
Thinly sliced or shredded mozzarella cheese
Chiabatta rolls

1. Cook eggplant cutlets according to box instructions until crispy as you don't want the tomato sauce to make them soggy. Keep oven warm.

2. Meanwhile, warm up tomato sauce in a saucepan on stove top (for extra spice you can add minced garlic or basil slivers; not too much spice as the cutlets are already seasoned).

3. Slice rolls in half and scoop out extra bread filling from top half so sandwich is not too tall to eat (I could have described it in less decorous terms but you get the picture).

4. Assemble sandwich by placing as many cutlets on bottom half of roll as you like (I recommend 3-4, depending on size). Pour 2-3 Tablespoons of tomato sauce over the cutlets and sprinkle/place slices of cheese on top. Put sandwich in warm oven to melt cheese (on foil lined tray for easy clean-up). When ready, place top half of roll on top to finish the sandwich.

NOTE: Yeah yeah yeah. So you like how organized Ann's writing is, and you wish I would number my directions as well. Tell it to the judge! I ain't doing it! You're just going to have to keep muddling through my jumbled directions. Sniff.

VERDICT: GUILTY! OF BEING DELICIOUS!