Eggplant 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 MELT

EGGPLANT MELT image

Categories Bread Cheese Vegetable Bake Quick & Easy Dinner Healthy

Yield 2

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.

TEX-MEX EGGPLANT MELTS

Tex-Mex Eggplant Melts image

Slices of eggplant are sprinkled with chili powder, baked, then topped with slices of red onion, tomato, avocado and pepper-jack cheese and broiled to melt the cheese. This makes a great side dish with a Southwestern-style dinner. Also great for appetizers. I'm even thinking this would be great for breakfast with a fried egg! I wonder if it would stay on top of the stack? Adapted from Better Homes & Gardens magazine.

Provided by Sharon123

Categories Cheese

Time 47m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 slices from one large eggplants (1/2-inch)
2 tablespoons olive oil
1/2 teaspoon chili powder
4 slices red onions
4 tomatoes, slices
1 avocado, peeled and cut into 8 slices
4 slices monterey jack pepper cheese
sour cream (to garnish)
cilantro (to garnish)

Steps:

Brush both sides of each eggplant slice with the olive oil.
Place on a baking sheet.
Sprinkle the top side of each slice with chili powder.
Bake at 350 degrees about 30 minutes, or until tender.
Remove the baking sheet from the oven; top each eggplant slice with onion, tomato, avocado and cheese. Broil 1-2 minutes or till the cheese melts and is bubbly.
Garnish each serving with a dollop of sour cream and a little cilantro. Enjoy!

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.

EGGPLANT AND MOZZARELLA MELTS

Eggplant and Mozzarella Melts image

Categories Bread Sauce Bake Mozzarella Eggplant

Yield serves 4

Number Of Ingredients 8

Ingredients

2 large eggs
Coarse salt and freshly ground pepper
3/4 cup plain dried bread crumbs (page 365)
Olive oil, for baking sheet
1 eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 small loaf soft Italian bread (8 ounces)
2 cups Basic Tomato Sauce (page 364) or store-bought sauce
8 ounces mozzarella cheese, thinly sliced

Steps:

Preheat oven to 475°F. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread bread crumbs in another shallow bowl.
Lightly oil a rimmed baking sheet. Dip eggplant rounds in egg, letting excess drip back into bowl, then dredge in bread crumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning slices) until golden and tender, 15 to 20 minutes.
Meanwhile, split bread lengthwise, and place halves, cut sides up, on another baking sheet; press gently in centers of each bread half to create a well.
Layer both bread halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes. To serve, cut into 4 pieces.
Breading Made Easy
Rather than being fried on the stove, the breaded eggplant slices are baked to a golden crust in the oven, with much less cleanup. When breading, dip one or two slices at a time in the egg, then allow the excess to drip back into bowl before coating completely with bread crumbs.

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

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