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Eggplant and Mozzarella Melt

Eggplant and Mozzarella Melt

Everyday Food, July/August http://www.marthastewart.com/340875/eggplant-and-mozzarella-melt
4.12857
Rated
82.5714100(75)75
  • Prep Time 20 minutes
  • Total Time 50 minutes
  • Yield Serves 4

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

  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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