Comida Kraft
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Eggplant and Mozzarella Melt

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What You Need

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Make It

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


This serves four or two very hearty eaters! (My husband can eat half himself). Be sure to cut the eggplant about 1/2 to 3/4 inches- no thinner or they will burn.

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