Eggplant and Mozza Melt
2 large eggs
Coarse salt and ground pepper
3/4 cup breadcrumbs
Olive Oil for baking sheet
1 med. eggplant, sliced into 1/2 inch
rounds
1 loaf soft Italian bread
2 cups tomato sauce
8 ounces mozza cheese, sliced or grated
Preheat oven to 475 degrees.
In a shallow bowl, lightly beat eggs, with
1 tsp salt and 1/4 tsp pepper.
Spread the breadcrumbs in a pie plate or
shallow bowl.
Oil a rimmed baking sheet. Dip the
eggplant rounds in egg, then dredge in breadcrumbs, turning to coat
completely. Transfer to baking sheet. Bake without turning,
until golden and tender, about 15 to 20 min.
Split bread lengthwise and place cut side
up on another baking sheet. Press gently in centers to create
a bit of a well. Layer both halves with tomato sauce, eggplant
and cheese. Bake until cheese is golden, about 6 to 8 min.
