Eggplant and Mozzarella Melt

Name: Eggplant and Mozzarella Melt
Prep time: 20 min
Total time: 50 min
Ingredients: 2 large eggs; Coarse salt and ground pepper; 0.75 cup plain dried breadcrumbs; Olive oil, for baking sheet; 1 medium eggplant (about 1 pound), sliced into ½-inch-thick rounds; 1 loaf (8 ounces) soft Italian bread; 2 cups store-bought tomato sauce; 8 ounces part-skim mozzarella cheese, thinly sliced

3.8

(198)

16 Reviews

By

Martha Stewart

Updated on August 22, 2017

Prep Time:

20 mins

Total Time:

50 mins

Servings:

4

This is a delicious open-faced sandwich to serve for dinner.

Ingredients

2 large eggs
Coarse salt and ground pepper
¾ cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into ½-inch-thick rounds
1 loaf (8 ounces) soft Italian bread
2 cups store-bought tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

Directions

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.
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.
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.

Originally appeared: Everyday Food, July/August 2005

Eggplant and Mozzarella Melt

Ingredients

Directions

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