Eggplant and Mozzarella Melt

Eggplant and Mozzarella Melt


  •    2 large eggs

  •   Coarse salt and ground pepper

  •   3/4 cup plain dried breadcrumbs

  •    Olive oil, for baking sheet

  •    1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds

  •    1 loaf (8 ounces) soft Italian bread

  •    2 cups tomato sauce homemade Click here

  •    8 ounces part-skim mozzarella cheese, thinly sliced


1.    STEP 1

Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.


2.    STEP 2

Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.


3.    STEP 3

Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

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