Eggplant and Mozzarella Melt |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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This recipe is from Martha Stewart's Everyday Food. Ingredients:
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 |
Directions:
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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