Eggplant and Mozzarella Melt

This recipe is from Martha Stewart's Everyday Food.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 2  large eggs
•  coarse  salt and pepper
• 3⁄4 cup  dried breadcrumbs
• 2  teaspoons olive oil, for baking sheet
• 1  medium eggplant, sliced into 1/2-inch-thick rounds (about 1 pound)
• 1  loaf  soft  Italian bread
• 2  cups tomato sauce
• 8  ounces part-skim mozzarella cheese, thinly sliced

Directions

1. 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.
2. 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.
3. 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.