Eggplant and Mozzarella Melts

1. 1

   Preheat oven to 475F.

2. 2

   In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper.

3. 3

   Spread bread crumbs in another shallow bowl.

4. 4

   Lightly oil a rimmed baking sheet.

5. 5

   Dip eggplant rounds in egg, letting excess drip back into bowl, then dredge in bread crumbs, turning to coat completely; transfer to prepared baking sheet.

6. 6

   Bake (without turning slices) until golden and tender, 15 to 20 minutes.

7. 7

   Meanwhile, split bread lengthwise, and place halves, cut sides up, on another baking sheet; press gently in centers of each bread half to create a well.

8. 8

   Layer both bread halves with tomato sauce, eggplant, and cheese.

9. 9

   Bake until cheese is browned in spots, 6 to 8 minutes.

10. 10

    To serve, cut into 4 pieces.

11. 11

    Rather than being fried on the stove, the breaded eggplant slices are baked to a golden crust in the oven, with much less cleanup.

12. 12

    When breading, dip one or two slices at a time in the egg, then allow the excess to drip back into bowl before coating completely with bread crumbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.