Eggplant and Mozzarella Sandwiches

by Editorial Staff

Eggplant and mozzarella sandwiches can be a quick and tasty breakfast, or they can be an appetizer for a main course.

Summary

Course	Side Dish
Servings (Default: 4)

Ingredients

Medium eggplant (sliced) – 1 pc.
Olive or other vegetable oil – 4 tbsp
White bread – 1 loaf
Mozzarella (sliced) – 250 g
Dried oregano – 1 teaspoon
Ground red pepper – 0.25 teaspoon.
Salt – 0.25 teaspoon.
Dried canned tomatoes in oil – 8 pcs.
Basil – 1 bunch

Instructions

Reheat the broiler. Place the eggplant mugs on a wire rack.
Grease the eggplant with oil (2 tablespoons), bake for 10-15 minutes.
Cut the loaf diagonally into thin slices (you need 8 pieces).
In a small bowl, mix together oregano, red pepper, salt and the remaining 2 tbsp oils.
Brush the bread pieces with this mixture.
Put the eggplants on them, and on top of the mozzarella circles.
Put the tomatoes on top of the mozzarella.
Decorate with basil leaves.

Don Appetit!

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.