"Eggplant and Mozzarella Melt" :: a recipe in BostonBaker's Springpad

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19 springs

Eggplant and Mozzarella Melt

BostonBaker wants to cook this

Source

Servings

4

Ingredients

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

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katincooks | 06/03 at 08:37 pm

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