eggplant melt

i try to cook a vegetarian meal 2 nights out of the week. i am not by any means trying to be on some "health kick" or ease my way into a meatless lifestyle. i'm just broke. plain and simple. i can't afford to eat meat every night of the week...so eating meatless 2 nights a week sounds easy...maybe have soup and salad one night, pasta the next, blah blah blah... and it would be if it was just me living in this household. but i also cook for the person who holds the #1 top rank for our nations pickiest eater. yes, this is the same person who eats kraft mac and cheese (sober) and wouldn't mind chopping up a hotdog to mix in it. yum! (not.)

so HOW did it end up that an eggplant melt would be his favorite vegetarian meal??!! seriously eggplant? not many people i know care for it. definitely not a veggie commonly found a grocery list. the key to this recipe is: good bread and good cheese.

whatcha need:

1 eggplant- sliced 1/2in thick rounds

good bread from the bakery

good mozzarella

good jar pasta sauce (spend the extra couple bucks)

bread crumbs- plain or italian

2 eggs

salt and pepper

olive oil

whatcha do:

preheat oven to 475. in a shallow bowl, lightly beat eggs with salt and pepper. spread bread crumbs on a plate. oil a rimmed baking sheet. dip eggplant in egg, then dredge both sides in breadcrumbs, transfer to baking sheet. bake 15-20min or until golden. spilt bread loaf in half, take out some of the center if you want, or just press it down to create a well. place bread on another baking sheet, layer with sauce, eggplant, and cheese. bake until cheese is a little brown about 8 min.

-andi