Eggplant and Mozzarella Melt
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Everyday Food, July/August
- Prep Time 20 minutes
- Total Time 50 minutes
- Yield Serves 4
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Ingredients
- 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 store-bought tomato sauce
- 8 ounces part-skim mozzarella cheese, thinly sliced
Directions
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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.
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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.
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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.
Added wheat and italian bread crumbs, parmesan & hot paprika to coat the thin slices of eggplant. Left the peel on - yum!
Sauteed mushrooms to layer in before covering with cheese.
Slightly toasted the bread first.
Added garlic powder and a dash of hot sauce to the egg coating.
Loved this. Great way to use up eggplant. Even my non-eggplant eating family liked it enough to eat one serving. Not their favorite dish, but the fact that they ate it at all is HUGE. Even the 4 year old!
This recipe was really easy and the ingredients aren't hard to find. I sprinkled Italian seasoning over the sauce and eggplant before I put the cheese on and it was delicious.
This was really tasty when we made it, but the leftovers were quite soggy.
Can anyone tell me why the additional pictures are not available to me? I just get the empty box w the red X? Is there a setting I need to change? I love this new addition and don't want to miss the pics.
I really liked this recipe and it was so easy! I did make a few modifications. I used some homemade pizza sauce that I had leftover from a prior dinner. And I also just used some sliced sandwich bread for the base. Really hit the spot! I don't know if next time I'd bother breading the eggplant. You're putting it on top of sauce and covering it with cheese, so not sure how much of the crisp integrity actually remains.
Make your own tomato sauce= great recipe!
Nice to see the additional pics for recipes now.
Having consumed A LOT of the 'fatty' fried version of this recipe I'm looking forward to trying it this way. However, I'll add fresh basil leaves under the eggplant and would never just use 'plain' breadcrumbs. They must be seasoned and mozzarella cheese will be fresh. Some calories just aren't worth cutting! PS I'll use a whole grain loaf to add another healthy element, cut and serve as an app.
I just made this for my hubby and suprisingly neither of us liked it. We both thought that it was just ok.
This is really yummy and I will make it again. It was a very satisfying as a main course.
I am going to be all over this and share with my family and friends. Love it.
Big hit and easy to put together. I pulled the bread out of the center to save on carbs.