Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Eggplant and Mozzarella Melt 3.8 (198) 16 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 22, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print