- 1 medium eggplant (about 400 g), peeled and sliced into 1/2-inch-thick rounds
- 6 large and thick slices of bread
- 8 slices of mozzarella cheese
- 2 eggs
- 1/2 cup plain dried breadcrumbs
- vegetable oil
- salt & black pepper to taste
- 2 medium tomatoes, grated on the large holes of a box grater
- 3/4 cup crushed tomatoes
- 1/2 teaspoon chilli powder
- 1/4 teaspoon garlic powder
- 1/2 tablespoon dried oregano leaves
For sauce:
To prepare the tomato sauce: heat 1-tablespoon oil in a saucepan on medium heat. Add the grated tomatoes, crushed tomatoes, oregano, chilli powder, garlic powder and salt. Simmer over medium-low heat until thickened, about 10-15 minutes. Set the tomato sauce aside.
Preheat oven to 410°F and lightly oil a baking sheet.
In a shallow bowl, lightly beat eggs with salt and pepper.
Spread the breadcrumbs in a plate.
Dip the sliced eggplant in egg, then dredge in breadcrumbs, turning to coat completely.
Transfer the breaded eggplants to the prepared baking sheet. Bake without turning until golden and tender, about 20-30 minutes.
Place the slices of bread on another baking sheet. Layer breads with tomato sauce and eggplant.
Top with slices of mozzarella cheese.
Preheat oven to 380°F.
Bake until cheese is melted, about 6-7 minutes.
Cut into 1 1/2-inch pieces.
Serve the eggplant and mozzarella melt warm and enjoy!