EGGPLANT AND MOZZARELLA MELTS

Eggplant and Mozzarella Melts image

Yield serves 4

Number Of Ingredients 8

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2 large eggs
Coarse salt and freshly ground pepper
3/4 cup plain dried bread crumbs (page 365)
Olive oil, for baking sheet
1 eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 small loaf soft Italian bread (8 ounces)
2 cups Basic Tomato Sauce (page 364) or store-bought sauce
8 ounces mozzarella cheese, thinly sliced

Steps:

Preheat oven to 475°F. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread bread crumbs in another shallow bowl.
Lightly oil a rimmed baking sheet. 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. Bake (without turning slices) until golden and tender, 15 to 20 minutes.
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.
Layer both bread halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes. To serve, cut into 4 pieces.
Breading Made Easy
Rather than being fried on the stove, the breaded eggplant slices are baked to a golden crust in the oven, with much less cleanup. 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.