Eggplant and Cheese Sandwich

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

Cook: 50 minutes

Ingredients

Large eggs – 2 pcs.
Coarse salt and black pepper
Breadcrumbs – 3/4 cup
Olive oil for mold lubrication
Eggplant (cut into rings) – 1 pc.
Italian loaf (250g) – 1 pc.
Tomato sauce – 2 cups
Mozzarella – 250 g

Directions

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!

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