Eggplant And Mozzarella Melt
- 2 large eggs
- coarse salt and pepper
- 3/4 cup dried breadcrumbs
- 2 teaspoons olive oil, for baking sheet
- 1 medium eggplant, sliced into 1/2-inch-thick rounds (about 1 pound)
- 1 loaf soft Italian bread
- 2 cups tomato sauce
- 8 ounces part-skim mozzarella cheese, thinly sliced
- 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.
eggs, salt, breadcrumbs, olive oil, eggplant, bread, tomato sauce, mozzarella cheese
Taken from www.food.com/recipe/eggplant-and-mozzarella-melt-365119 (may not work)