Easy Eggplant Parmesan Melt

• 8 ounces french bread
• 2 tablespoons Mazola Corn Oil
• 1 clove garlic peeled
• 6 slices eggplant 3/4-inch thick peeled, about 1 medium eggplant
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried oregano basil OR thyme leaves
• 1 dash kosher salt
• 1/4 cup grated Parmesan cheese divided
• 2/3 cup marinara sauce divided
• 3 slices provolone cheese 1 ounce each
• 1/4 cup fresh basil leaves lightly packed

1. Preheat broiler.
2. Cut bread in half horizontally; save top for another use.
3. Brush 1 tablespoon oil over cut side of bread. Broil, cut side up, 1 to 2 minutes or until toasted. Remove from oven and rub toasted side of bread with garlic clove.
4. Arrange eggplant slices in a single layer on a parchment or foil lined baking sheet. Combine remaining 1 tablespoon oil, vinegar and oregano; brush half of this mixture over top of eggplant. Broil 2 to 3 minutes or until eggplant starts to brown. Turn eggplant over, brush with remaining oil mixture and sprinkle with salt. Broil an additional 2 to 3 minutes or until tender. Sprinkle with 2 tablespoons Parmesan cheese. Reduce oven temperature to 350u0b0.
5. Spoon 1/3 cup marinara sauce over cut surface of bread. Layer evenly with remaining Parmesan, eggplant slices (overlapping), basil leaves and remaining marinara. Top with cheese slices.
6. Bake for 10 minutes or until cheese melts. Slice to serve.

bread, corn oil, clove garlic, eggplant, balsamic vinegar, oregano basil, kosher salt, parmesan cheese, marinara sauce, provolone cheese, fresh basil

Taken from www.yummly.com/recipe/Easy-Eggplant-Parmesan-Melt-1278117 (may not work)