Recipe: Eggplant and Mozzarella Melt Sandwich

Eggplant and Mozzarella Melt, Courtesy:
Eggplant and Mozzarella Melt, Courtesy:


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


  1. Preheat oven to 475 degrees.
  2. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper.
  3. Spread breadcrumbs in a pie plate or shallow bowl.
  4. Oil a rimmed baking sheet.
  5. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet.
  6. Bake (without turning) until golden and tender, 15 to 20 minutes.
  7. Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well.
  8. Layer both halves with tomato sauce, eggplant, and cheese.
  9. Bake until cheese is browned in spots, 6 to 8 minutes.

Food Mingle Blog Alternatives and Substitutions:

  • Next time, I would recommend using fresh tomatoes – they have a much more fresh taste and better texture than tomato sauce.
  • This sandwich needs more zing, so I made the bread into garlic bread before layering the eggplant onto it.  You might also want to try added some sweet or hot peppers.

Yield: 4 serving





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