Best Eggplant Mozzarella Melt Recipes
EGGPLANT AND MOZZARELLA MELT
This is a delicious open-faced sandwich to serve for dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 50m
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 481 g, Fat 15 g, Fiber 8 g, Protein 27 g
EGGPLANT-MOZZARELLA MELT
Grill any extra eggplant slices and use them for making dips or spreads (such as baba ghanoush), or add them to salads.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 25m
Yield Makes 4
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. Brush eggplant and onion liberally with oil; season generously with salt and pepper. Brush grates with oil. Grill onion, flipping once, until softened and lightly marked in spots, about 8 minutes. Transfer to a bowl and toss with vinegar.
- Grill eggplant slices until just tender on one side, about 5 minutes. Flip and top each with cheese; cook until eggplant is tender and cheese is melted, about 5 minutes more.
- Meanwhile, grill rolls until lightly marked. Sandwich lettuce, eggplant, onion, and basil with rolls. Serve immediately.
EGGPLANT AND MOZZARELLA MELT
Make and share this Eggplant and Mozzarella Melt recipe from Food.com.
Provided by DesertRose15
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 556, Fat 18, SaturatedFat 7.8, Cholesterol 142, Sodium 1616.9, Carbohydrate 70.7, Fiber 9.4, Sugar 11.1, Protein 29.2
EGGPLANT AND MOZZARELLA MELT
Steps:
- 1. Preheat oven to 475. In a shallow bowl, lightly beat eggs with 1 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
- 2. Oil a rimmed baking sheet. Dip eggplant rounds in egg, and 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 center to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes. Cut and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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