Thursday, July 15, 2010

Eggplant and Mozzarella Melts

All I can say is WOW!  This was really good. 
Eggplant and Mozzarella Melts
Slightly adapted from Everyday Food

2 large eggs
Salt and ground pepper
3/4 cup Italian bread crumbs
1 eggplant (about 1 pound), sliced into 1/2-inche-thick rounds
1 small loaf soft Italian/French bread
2 cups store-bought sauce (Ragu)
8 ounces mozzarella cheese, thinly sliced

Preheat oven to 475 degrees.  In a shallow bowl, lightly beat eggs with salt and pepper.  Spread crumbs in another shallow bowl.  Using olive oil cooking spray, lightly coat 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 10 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.

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