Baked Eggplant Melt

• 12 cup breadcrumbs, unseasoned
• 4 teaspoons basil
• 1 tablespoon parmesan cheese
• 14 teaspoon salt
• 1 egg
• 1 eggplant, about 1 eggplant, sliced into 1/4-inch-thick slices
• 4 teaspoons olive oil
• 2 buns, multi grain thins, split and toasted
• 3 tablespoons tomato sauce
• 4 slices light mozzarella cheese

1. Preheat oven to 425F.
2. In a shallow bowl, combine bread crumbs, basil, parmesan and salt.
3. Whisk egg in another shallow bowl.
4. Dip eggplant slices in egg, and then coat with the dry mixture.
5. Place eggplant on a waxed paper - lined baking sheet.
6. Drizzle with olive oil.
7. Bake for 15 minutes.
8. Transfer the baked eggplant to a clean plate while you discard the waxed paper.
9. Place the toasted bun halves cut side up back onto the baking sheet.
10. Divide the eggplant slices evenly among the bun halves.
11. Spoon on the sauce.
12. Top with the cheese slices.
13. Broil for 2 minutes, until the cheese is bubbling.

breadcrumbs, basil, parmesan cheese, salt, egg, eggplant, olive oil, buns, tomato sauce, mozzarella cheese

Taken from www.food.com/recipe/baked-eggplant-melt-453490 (may not work)