EGGPLANT AND MOZZARELLA MELT RECIPES
EGGPLANT AND MOZZARELLA MELT RECIPE | MARTHA STEWART
This is a delicious open-faced sandwich to serve for dinner.
Provided by Martha Stewart
Categories Vegetarian Recipes
Total Time 50 minutes
Prep Time 20 minutes
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 481 g, FatContent 15 g, FiberContent 8 g, ProteinContent 27 g
EGGPLANT AND MOZZARELLA MELT RECIPE - FOOD.COM
Make and share this Eggplant and Mozzarella Melt recipe from Food.com.
Total Time 28 minutes
Prep Time 20 minutes
Cook Time 8 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 556, FatContent 18, SaturatedFatContent 7.8, CholesterolContent 142, SodiumContent 1616.9, CarbohydrateContent 70.7, FiberContent 9.4, SugarContent 11.1, ProteinContent 29.2
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EGGPLANT-MOZZARELLA MELT RECIPE | MARTHA STEWART
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