Eggplant and Mozzarella Melt

Everyday Food, 2005
Makes 4 servings

    2 eggs                                                         
    Salt and pepper                                                
    3/4 cup plain dry bread crumbs                                 
    Olive oil for baking sheet                                     
    1 med. eggplant 1/2-in slices (1lb)                            
    1 loaf soft italian breads (8oz)                               
    2 cups tomato sauce                                            
    8 ounces mozzarella cheese thin slice  
                      
PREP: 20 MIN/TOTAL: 50 MIN

Preheat oven to 475°. 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.

My Notes: Pretty simple to pull together and tasty, although I found it slightly flat. The eggplant was seasoned well but it needed something else. I wanted peppers or a bit of raw garlic. MXF