Back to Eggplant and Mozzarella Melt All Reviews for Eggplant and Mozzarella Melt - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 50 mins Servings: 4 mea101428hy_0705_eggplant.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 50 mins Servings: 4 mea101428hy_0705_eggplant.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Recipe Summary
prep: 20 mins total: 50 mins
Servings: 4
prep: 20 mins
total: 50 mins
prep:
20 mins
total:
50 mins
Servings: 4
4
mea101428hy_0705_eggplant.jpg
mea101428hy_0705_eggplant.jpg
Ingredients
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
Directions
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.
Reviews (16)
Add Rating & Review 198 Ratings 5 star values: 62 4 star values: 67 3 star values: 42 2 star values: 19 1 star values: 8
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Reviews (16)
Add Rating & Review 198 Ratings 5 star values: 62 4 star values: 67 3 star values: 42 2 star values: 19 1 star values: 8
Add Rating & Review
198 Ratings 5 star values: 62 4 star values: 67 3 star values: 42 2 star values: 19 1 star values: 8
198 Ratings 5 star values: 62 4 star values: 67 3 star values: 42 2 star values: 19 1 star values: 8
198 Ratings 5 star values: 62 4 star values: 67 3 star values: 42 2 star values: 19 1 star values: 8
5 star values: 62 4 star values: 67 3 star values: 42 2 star values: 19 1 star values: 8
Martha Stewart Member Rating: 4 stars 01/12/2019 It seems no one knows how to prepare eggplant anymore. (minus a star) Here is how: Slice and generously salt on both sides each slice, When the water is leeched out after about 1/2 an hour, drain off the moisture, rinse i fresh water and then fry or broil until each slice is browned. No more mushy, slimy eggplant. You get a nice firm flesh with delicious flavor. Don't forget salt and pepper those of you complaining about bland. Pepper Jack cheese may help too. Martha Stewart Member Rating: 4 stars 06/11/2018 We liked this recipe! I would recommend it to eggplant lovers. I felt like it had a light, fresh taste but it could be viewed as a little bland. Your flavor of course is going to depend on what brand or flavor sauce you are using and you can add seasoning or herbs to your taste. I used a 12 oz country Italian loaf which seemed smaller than the pictured “10 oz” bread (mine had been partially baked and then frozen, so you finish baking it yourself! Delicious and fresh!), 1 cup of Ragu tomato and basil pasta sauce, 6.5 oz of mozzarella cheese (For me this was 8 slices out of 10, all 10 slices would have been 8 oz), and almost a whole medium eggplant. My bread didn't really create wells when pushed, so that affected how much sauce I could put on top. Mine ended up tasting good with about ½ cup on each sandwich, but it may be more flavorful with more sauce! The cheese was delicious and melty! My eggplant turned out nicely too, I used all Italian bread crumbs because this seemed more like an Italian dish and it's what I had on hand. Martha Stewart Member Rating: 5 stars 04/15/2017 People are so naggy always a bunch of Negative Nellies in the Group. Here is What I thought on it. It was good I enjoyed it and will make it again. IT was a big hit in my house. Thanks again Martha. Love you as always. Martha Stewart Member Rating: Unrated 07/28/2013 I made this according to the recipe with the exception of adding some oregano. The flavor is incredibly bland, there is too much bread and, consequently, the flavor of the eggplant is lost. I may try this again but I will use fresh tomatoes instead of sauce, fresh basil leaves, eggplant and cheese, sans bread. I do not recommend this recipe as is. Martha Stewart Member Rating: Unrated 07/17/2013 I made this recipe exactly as is with no subsituations or adding extra spices. With that being said, this dish was so bland! I love eggplant and I love sandwiches, so this would be a perfect meal for me...wrong. This melt lacks flavor. It tasted like I was eating a melt with no eggplant, just sauce, bread, and cheese. blah. Probably won't waste a good eggplant on this recipe again. Martha Stewart Member Rating: Unrated 04/01/2013 Added wheat and italian bread crumbs, parmesan & hot paprika to coat the thin slices of eggplant. Left the peel on - yum! Sauteed mushrooms to layer in before covering with cheese. Slightly toasted the bread first. Added garlic powder and a dash of hot sauce to the egg coating. Loved this. Great way to use up eggplant. Even my non-eggplant eating family liked it enough to eat one serving. Not their favorite dish, but the fact that they ate it at all is HUGE. Even the 4 year old! Martha Stewart Member Rating: Unrated 03/02/2013 This recipe was really easy and the ingredients aren't hard to find. I sprinkled Italian seasoning over the sauce and eggplant before I put the cheese on and it was delicious. Martha Stewart Member Rating: 4 stars 05/29/2012 This was really tasty when we made it, but the leftovers were quite soggy. Martha Stewart Member Rating: Unrated 01/14/2012 Can anyone tell me why the additional pictures are not available to me? I just get the empty box w the red X? Is there a setting I need to change? I love this new addition and don't want to miss the pics. Martha Stewart Member Rating: Unrated 11/01/2011 I really liked this recipe and it was so easy! I did make a few modifications. I used some homemade pizza sauce that I had leftover from a prior dinner. And I also just used some sliced sandwich bread for the base. Really hit the spot! I don't know if next time I'd bother breading the eggplant. You're putting it on top of sauce and covering it with cheese, so not sure how much of the crisp integrity actually remains. Martha Stewart Member Rating: Unrated 08/28/2010 Make your own tomato sauce= great recipe! Nice to see the additional pics for recipes now. Martha Stewart Member Rating: Unrated 08/26/2010 Having consumed A LOT of the 'fatty' fried version of this recipe I'm looking forward to trying it this way. However, I'll add fresh basil leaves under the eggplant and would never just use 'plain' breadcrumbs. They must be seasoned and mozzarella cheese will be fresh. Some calories just aren't worth cutting! PS I'll use a whole grain loaf to add another healthy element, cut and serve as an app. Martha Stewart Member Rating: Unrated 07/25/2010 I just made this for my hubby and suprisingly neither of us liked it. We both thought that it was just ok. Martha Stewart Member Rating: Unrated 06/14/2009 This is really yummy and I will make it again. It was a very satisfying as a main course. Martha Stewart Member Rating: Unrated 04/07/2009 I am going to be all over this and share with my family and friends. Love it. Martha Stewart Member Rating: Unrated 08/16/2008 Big hit and easy to put together. I pulled the bread out of the center to save on carbs.Martha Stewart Member
Rating: 4 stars 01/12/2019
It seems no one knows how to prepare eggplant anymore. (minus a star) Here is how: Slice and generously salt on both sides each slice, When the water is leeched out after about 1/2 an hour, drain off the moisture, rinse i fresh water and then fry or broil until each slice is browned. No more mushy, slimy eggplant. You get a nice firm flesh with delicious flavor. Don’t forget salt and pepper those of you complaining about bland. Pepper Jack cheese may help too.
Rating: 4 stars
Rating: 4 stars 06/11/2018
We liked this recipe! I would recommend it to eggplant lovers. I felt like it had a light, fresh taste but it could be viewed as a little bland. Your flavor of course is going to depend on what brand or flavor sauce you are using and you can add seasoning or herbs to your taste. I used a 12 oz country Italian loaf which seemed smaller than the pictured “10 oz” bread (mine had been partially baked and then frozen, so you finish baking it yourself! Delicious and fresh!), 1 cup of Ragu tomato and basil pasta sauce, 6.5 oz of mozzarella cheese (For me this was 8 slices out of 10, all 10 slices would have been 8 oz), and almost a whole medium eggplant. My bread didn’t really create wells when pushed, so that affected how much sauce I could put on top. Mine ended up tasting good with about ½ cup on each sandwich, but it may be more flavorful with more sauce! The cheese was delicious and melty! My eggplant turned out nicely too, I used all Italian bread crumbs because this seemed more like an Italian dish and it’s what I had on hand.
Rating: 5 stars 04/15/2017
People are so naggy always a bunch of Negative Nellies in the Group. Here is What I thought on it. It was good I enjoyed it and will make it again. IT was a big hit in my house. Thanks again Martha. Love you as always.
Rating: 5 stars
Rating: Unrated 07/28/2013
I made this according to the recipe with the exception of adding some oregano. The flavor is incredibly bland, there is too much bread and, consequently, the flavor of the eggplant is lost. I may try this again but I will use fresh tomatoes instead of sauce, fresh basil leaves, eggplant and cheese, sans bread. I do not recommend this recipe as is.
Rating: Unrated
Rating: Unrated 07/17/2013
I made this recipe exactly as is with no subsituations or adding extra spices. With that being said, this dish was so bland! I love eggplant and I love sandwiches, so this would be a perfect meal for me…wrong. This melt lacks flavor. It tasted like I was eating a melt with no eggplant, just sauce, bread, and cheese. blah. Probably won’t waste a good eggplant on this recipe again.
Rating: Unrated 04/01/2013
Added wheat and italian bread crumbs, parmesan & hot paprika to coat the thin slices of eggplant. Left the peel on - yum! Sauteed mushrooms to layer in before covering with cheese. Slightly toasted the bread first. Added garlic powder and a dash of hot sauce to the egg coating. Loved this. Great way to use up eggplant. Even my non-eggplant eating family liked it enough to eat one serving. Not their favorite dish, but the fact that they ate it at all is HUGE. Even the 4 year old!
Rating: Unrated 03/02/2013
This recipe was really easy and the ingredients aren’t hard to find. I sprinkled Italian seasoning over the sauce and eggplant before I put the cheese on and it was delicious.
Rating: 4 stars 05/29/2012
This was really tasty when we made it, but the leftovers were quite soggy.
Rating: Unrated 01/14/2012
Can anyone tell me why the additional pictures are not available to me? I just get the empty box w the red X? Is there a setting I need to change? I love this new addition and don’t want to miss the pics.
Rating: Unrated 11/01/2011
I really liked this recipe and it was so easy! I did make a few modifications. I used some homemade pizza sauce that I had leftover from a prior dinner. And I also just used some sliced sandwich bread for the base. Really hit the spot! I don’t know if next time I’d bother breading the eggplant. You’re putting it on top of sauce and covering it with cheese, so not sure how much of the crisp integrity actually remains.
Rating: Unrated 08/28/2010
Make your own tomato sauce= great recipe! Nice to see the additional pics for recipes now.
Rating: Unrated 08/26/2010
Having consumed A LOT of the ‘fatty’ fried version of this recipe I’m looking forward to trying it this way. However, I’ll add fresh basil leaves under the eggplant and would never just use ‘plain’ breadcrumbs. They must be seasoned and mozzarella cheese will be fresh. Some calories just aren’t worth cutting! PS I’ll use a whole grain loaf to add another healthy element, cut and serve as an app.
Rating: Unrated 07/25/2010
I just made this for my hubby and suprisingly neither of us liked it. We both thought that it was just ok.
Rating: Unrated 06/14/2009
This is really yummy and I will make it again. It was a very satisfying as a main course.
Rating: Unrated 04/07/2009
I am going to be all over this and share with my family and friends. Love it.
Rating: Unrated 08/16/2008
Big hit and easy to put together. I pulled the bread out of the center to save on carbs.
All Reviews for Eggplant and Mozzarella Melt
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Eggplant and Mozzarella Melt
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
