Eggplant and Mozzarella Melt

Day 183

Eggplant is a new thing for me. We had the Eggplant Parmigiana twice at Bistro 140 and it was excellent. This is basically the exact same thing, only on sub buns.

Eggplant and Mozzarella Melt

Eggplant and Mozzarella Melt

I went pretty much by Martha's recipe for this.

Sauce

1/2 bottle Classico
2 cloves garlic, minced
1 tsp butter
1 cube of frozen basil

Directions

Sauté garlic in butter with the frozen basil. As garlic starts to turn golden brown, add the Classico sauce and heat to a boil.

Basil, butter & garlic

Baking the Eggplant

1 medium eggplant
1 egg
1 cup breadcrumbs
Salt & pepper to taste
4 tbsp olive oil

Directions

Dredge the eggplant in egg and breadcrumbs. Sprinkle with salt and pepper. Spread olive oil on baking sheet and place eggplant on oil. Bake at 475 degrees F for 15 minutes without turning.

Baked eggplant

Making Melts

2 sub buns
2 cups marinara sauce (above recipe)
1/3 cup grated parmesan
10 - 12 baked eggplant slices
20 slices of mozzarella

Directions

Slice buns in half and squish them down to create wells, then spread marinara on.

Sprinkle some parmesan over the marinara then place the eggplant over it.

Top with mozza slices.

Bake 6 minutes until cheese is melty and starting to turn brown.

Eggplant and Mozzarella Melts

Reviews/Comments

Soooooo good. I love eggplant so much! I'll be buying it more often but must find some cheese-less recipes for it. I give this a 10.

Laura's complaints were that I slightly burned the bottoms of the buns, that I used cheese, that there were no grilled mushrooms, and that it was eggplant instead of amazeballs. HAHA She still rated it an 8.