Eggplant Mozzarella Melt Recipes

EGGPLANT AND MOZZARELLA MELT

Eggplant and Mozzarella Melt image

This is a delicious open-faced sandwich to serve for dinner.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 50m

Number Of Ingredients 8

Ingredients

2 large eggs
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

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, Fat 15 g, Fiber 8 g, Protein 27 g

EGGPLANT AND MOZZARELLA MELT

Eggplant and Mozzarella Melt image

Make and share this Eggplant and Mozzarella Melt recipe from Food.com.

Provided by DesertRose15

Categories Lunch/Snacks

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 large eggs
coarse salt and pepper
3/4 cup dried breadcrumbs
2 teaspoons olive oil, for baking sheet
1 medium eggplant, sliced into 1/2-inch-thick rounds (about 1 pound)
1 loaf soft Italian bread
2 cups tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

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, Fat 18, SaturatedFat 7.8, Cholesterol 142, Sodium 1616.9, Carbohydrate 70.7, Fiber 9.4, Sugar 11.1, Protein 29.2

EGGPLANT-MOZZARELLA MELT

Eggplant-Mozzarella Melt image

Grill any extra eggplant slices and use them for making dips or spreads (such as baba ghanoush), or add them to salads.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 25m

Yield Makes 4

Number Of Ingredients 9

Ingredients

4 slices eggplant, each about 1 inch thick, cut crosswise from thickest part of 1 large eggplant
1 large red onion, cut into 1/2-inch rounds
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
1/4 cup red-wine vinegar
1/4 pound mozzarella, cut into 4 slices
4 brioche buns, preferably with sesame seeds, halved
4 small leaves Bibb or Boston lettuce
1 cup lightly packed fresh basil leaves

Steps:

Preheat grill to medium-high. Brush eggplant and onion liberally with oil; season generously with salt and pepper. Brush grates with oil. Grill onion, flipping once, until softened and lightly marked in spots, about 8 minutes. Transfer to a bowl and toss with vinegar.
Grill eggplant slices until just tender on one side, about 5 minutes. Flip and top each with cheese; cook until eggplant is tender and cheese is melted, about 5 minutes more.
Meanwhile, grill rolls until lightly marked. Sandwich lettuce, eggplant, onion, and basil with rolls. Serve immediately.

AUBERGINE (EGGPLANT), TOMATO & MOZZARELLA MELTS

Aubergine (Eggplant), Tomato & Mozzarella Melts image

Hadn't ever cooked with aubergine & discovered a delicious easy mousakka & thought I'd play around with the idea of aubergine with my fav flavour of Mozzarella & tomato, the garlic is a real bonus!

Provided by Sarah Taylor

Categories Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 large aubergines
4 teaspoons salt
pepper
4 tablespoons olive oil
mozzarella cheese
vine tomatoes
2 cloves crushed garlic (optional)
fresh basil (garnish)

Steps:

Cut aubergine into rings 5cm thick.
Place in roasting dish.
Brush with half oil& shake over half salt.
Place sliced tomatoes on each, then sliced mozzarella.
Sprinkle top with remainder salt, olive oil, pepper& garlic.
Bake for 20 minutes on 200°C.
Sprinkle with fresh basil& serve.

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