Fried Eggplant, Caramelized Onion and Provolone Panini

1 cup all-purpose flour

2 large eggs, beaten

1 cup fresh or dried bread crumbs

1 pound eggplant, cut into ¼-inch-thick rounds

¼ cup extra virgin olive oil

5 tablespoons unsalted butter, divided

Kosher salt and cracked black pepper

1 pound yellow onions, very thinly sliced

1 teaspoon chopped fresh thyme

4 tablespoons (½ stick) salted butter, softened, for brushing

Eight ½-inch-thick slices ciabatta or Italian country-style bread

½ cup tomato sauce

8 slices provolone cheese (about ½ pound)

1-2 teaspoons olive oil

Put the flour in one shallow dish, the beaten eggs in another and the bread crumbs in a third. Dip the eggplant slices in the flour and tap off any excess. Next dip them in the egg and then the bread crumbs until coated on both sides. As each slice is coated, set it on a paper towel-lined platter.

In a large sauté pan, heat the olive oil over medium-high heat until hot and shimmering. Add 1 tablespoon unsalted butter and let it melt and foam. When the foam subsides, cook the eggplant slices, turning once, for 2 to 3 minutes on each side, or until uniformly dark, golden brown. Drain on the paper towel-lined platter and season with salt and pepper while hot.

In the same or another large skillet, melt the remaining 4 tablespoons unsalted butter over medium-high heat. Add the onions, lower the heat to medium-low, and cook slowly, stirring occasionally, for 45-60 minutes, until golden brown and caramelized. Adjust the heat as needed to maintain slow, gentle cooking. Add the thyme and season to taste with salt. Remove the skillet from the heat and cover to keep warm.

Using a pastry brush, lightly butter both sides of the bread with the salted butter. Set 4 slices aside.

Top each of the 4 slices with 3 or 4 slices of eggplant, about 2 tablespoons onions, 2 tablespoons tomato sauce and 1 slice of cheese. Top with the remaining 4 slices of bread.

Heat the olive oil in a small skillet over medium-high heat or brush a panini press with olive oil and heat to high. Grill each sandwich in the skillet for 2 to 3 minutes on each side, until the bread is golden brown and the cheese melts. Press the sandwich with a spatula when you turn it over. If you use a panini press, grill the sandwiches for about 8 minutes, or until the bread is golden brown and the cheese melts.

Cut each sandwich into rectangles and slice the rectangles into bricks, or bars, each about 1-inch long. Stack on plates for serving.

Serves four.

"fantastico!" by Rick Tramanto (2007 Broadway Books, $35)