I come to you today with an eggplant recipe that is so good!!!
Yum! Yum! Yum!
I made this with a friend and it was the first time I had ever tried eggplant. Holy Moly I have been missing out! So good!
Eggplant Mozzarella Melt
The recipe is a Martha Stewart Recipe and comes from here:
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.
And here is our version!
Sorry… we were out of beautiful wood planks to display it on! Haha!!
Much cheesier and so darned delish!
I hope you take the time to make this dish!
You will not be disappointed!
Thanks for stopping by today.
Until next time…
Carmen and the Primcats