Eggplant and Mozzarella Sandwiches

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

Servings: 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 – 1/4 teaspoon.
• Salt – 1/4 teaspoon.
• Dried canned tomatoes in oil – 8 pcs.
• Basil – 1 bunch

Directions

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

Don Appetit!