Eggplant and Mozzarella Melt

Prep Time:
20 mins
Total Time:
50 mins

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


  • 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


  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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