Cut the provolone cheese in quarters, or the wanted size that will fit inside the sandwiches.

Take two slices of eggplant which form a sandwich. Layer a few slices of cheese, a few slices of salami and a layer of cheese again if you prefer more cheese (you can always add more or less if desired). Place the top slice of the eggplant. Repeat with the remaining eggplant slices.

In a medium dish mix the flour, salt, black pepper, and cayenne pepper. In another dish, beat the eggs and pour bread crumbs in a third dish.

Dust each eggplant sandwich with seasoned flour. Dip both sides of each sandwich into beaten egg, and then press into bread crumbs.

Line a baking sheet with aluminum foil. Add the olive oil onto the foil under each sandwich and place an eggplant sandwich onto the oiled area. Pour a small amount of olive oil on top of every sandwich and sprinkle parmesan cheese over the sandwiches.

Bake at 425°F (220°C) for about 10 minutes. Remove from the oven, flip the sandwiches and sprinkle with parmesan cheese again and return to the oven. Bake for another 8 minutes or until browned. Serve warm until the cheese is still soft and melted.