Eggplant and Mozzarella Melt

Prep Time 20 minutes Total Time 50 minutes Yield Serves 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 Directions 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. Source: http://www.marthastewart.com/