Eggplant and Mozzarella Melt

  • Prep:
  • Total Time:
  • Servings: 4
Eggplant and Mozzarella Melt

Source: Everyday Food, July/August


  • 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


  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. 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. 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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