Eggplant & Zucchini “Sandwiches”

Preheat oven to 400 degrees F.
Line two baking sheets with foil, and cut the eggplants crosswise into 1/2 inch slices.
Brush the baking sheets with oil, then lay the slices side by side.
Bruch the tops of the eggplant and then bake for 5 to 7 minutes or until the eggplant is soft.
Remove from the oven and let cool.
In a skillet, heat a tablespoon of olive oil and cook the grated zucchini until wilted over medium heat, about 3 minutes.
Place the zucchini in a bowl and cool to room temperature.
Add the cheese, capers, salt and pepper to the zucchini, and mix well.
Matching equal sized slices of eggplant, spoon the zucchini mixture over one slice, then cover with an equal sized slice of eggplant.
Continue to fill and match the rest of the eggplant.
Beat the eggs with a tablespoon of water until foamy in a bowl.
In a second bowl, place the breadcrumbs, oregano, salt, pepper, and parsley and mix well.
Dip each eggplant sandwich first in the egg wash, and then in the breadcrumbs and place on foil lined baking sheets that have been lightly brushed with olive oil.
Continue to coat all of the sandwiches and place on the prepared baking sheets.
Lightly spray the eggplants with olive oil spray, and then bake for 10 minutes.
Carefully turn, and bake another 5 minutes or until both sides are golden brown and crispy.
While the eggplant sandwiches are baking, mix together the ingredients for the tomato relish.
Serve the eggplant on a platter with the relish spooned on top, or in a separate bowl.

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