First of all, I wanted to let you know I am taking next week off for Thanksgiving in case you were wondering where I am. If I get bored, though I doubt I will, I might post something, but I would rather tell you I won't be here instead of getting your hopes up! :) Now continuing yesterday's theme of things I make when my hubby is away for work, I bring you this recipe from my all-time fave Martha Stewart. I have been obsessed with her ever since I took a liking to cooking and entertaining and her hometown is actually 10 minutes from where we now live.........hello stalker! Well not really since she doesn't live there now, but one can dream. Now I have made something relatively similar (see we think alike....lol I'll stop) with my french bread pizzas, this just has breaded eggplant for the topping instead of your traditional, or non-traditonal, pizza toppings. I was skeptical about the eggplant being breaded, but it really gave the eggplant a nice toasted crunch. I loved this eggplant melt and writing this makes me want to have one right now! If your whole family isn't on board, just buy a small one for yourself, or those having it, and let everyone else do their french bread pizzas however they want (see my other post for ideas if needed). The recipe I am giving you is for four, so adjust as needed. Enjoy!
Eggplant and Mozzarella Melt
Ingredients
2 large eggs
1 teaspoon salt
1/4 teaspoon 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.
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.
That looks really good!
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