Eggplant and Cheese Sandwich

by Editorial Staff

Such a hot sandwich can be served immediately, or it can be stored readily in the refrigerator and reheated before serving.

Summary

Cook Time	50 minutes
Total Time	50 minutes
Course	Side Dish

Ingredients

Large eggs – 2 pcs.
Coarse salt and black pepper
Breadcrumbs – 0.75 cup
Olive oil for mold lubrication
Eggplant (cut into rings) – 1 pc.
Italian loaf (250g) – 1 pc.
Tomato sauce – 2 cups
Mozzarella – 250 g

Instructions

Preheat the oven to 250 degrees. In a shallow bowl, beat eggs lightly with 1 teaspoon. salt and 1/4 teaspoon. pepper. Pour the remaining bread crumbs into another shallow bowl.
Lightly grease a baking sheet with low edges. Dip the eggplant circles on all sides in the eggs and then in the breading. Place on an oiled baking sheet. Bake for 15-20 minutes until golden brown.
Meanwhile, cut the loaf lengthwise and across into two halves. Place the loaf halves on another baking sheet, cut up. Gently press in the center of each piece of loaf. Grease with tomato sauce on top put eggplants, and sprinkle with cheese. Bake for 6-8 minutes, until the cheese, is slightly brown. Serve the sandwiches hot.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.