Eggplant and Mozzarella Melt Sandwiches

I am taking the day easy (it's Saturday and I am not in the mood to blog!!), and so I am showing a recipe that I am going to try to make tonight... if I get to the grocery store, if not I will make it this week because I absolutely love eggplant, and I love mozzarella, so what could be better than a combo of the two.

This recipe is from Martha's dinner email...

Oh, holy cow!  Doesn't that look good?!?

Eggplant Mozzarella Melts
Serves 4

2 large eggs

Coarse salt and ground pepper

3/4 cup plain dried breadcrumbs

Olive oil, for baking sheet

1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds

1 loaf (8 ounces) soft Italian bread

2 cups store-bought tomato sauce

8 ounces part-skim mozzarella cheese, thinly sliced

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.

Pictures from Martha's site
Read more at Marthastewart.com: Eggplant and Mozzarella Melt Recipe - MarthaStewart.com