Eggplant and Mozzarella Melt
Ingredients
- 2 large eggs
- Coarse salt and ground pepper
- ¾ cup plain dried breadcrumbs
- Olive oil, for baking sheet
- 1 medium eggplant (about 1 pound), sliced into ½-inch-thick rounds
- 1 loaf (8 ounces) soft Italian bread
- 2 cups store-bought tomato sauce
- 8 ounces part-skim mozzarella cheese, thinly sliced
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