This week's share included an eggplant. I considered an eggplant parmesan dish or lasagna, but there was too much else on the calendar for that kind of effort. This eggplant sandwich is easy, fast and tastes a little like an eggplant pizza. It seems like one of those dishes a parent could get a kid to eat without too much coercing. I found it in the July/August issue of Everyday Food magazine, though I gave it a twist -- and heat -- by using Wegmans Arrabbiata Sauce, which was sitting in my refrigerator, waiting to find its purpose.
EGGPLANT AND MOZZARELLA MOCK-PIZZA SANDWICH
Spray olive oil
Sea salt and black pepper, ground, to taste
3/4 cup dried breadcrumbs
Half of one large eggplant (or one small eggplant), cut into 1/2-inch-thick rounds and then cut into half-rounds
1 loaf fresh Italian bread (I got ours at Wegmans)
1 13-ounce container Wegmans Italian Classics Arrabbiata Sauce (or other tomato sauce of your choice)
4 slices mozzarella cheese
1. Preheat oven to 475 degrees. Spray a baking sheet with olive oil. In a small bowl, beat eggs with salt and pepper. On a plate, spread out breadcrumbs.
2. Dip slices of eggplant into egg mixture, then coat on both sides by dredging in breadcrumbs. Place on baking sheet and bake for 15 to 20 minutes until crisp.
3. Just before eggplant slices are done, slice bread loaf in half and then slice each half lengthwise so you have 4 large separate slices, each with a crust. Put each slice crust-side down on another baking sheet. Press into the center of each slice slightly, then put several spoonfuls of sauce on each slice, spreading it across the bread. Top with cooked eggplant slices, then a slice of cheese. Put back in the oven for about 6 minutes until bread crisps up and cheese just starts to brown.Copyright © 2015, The Baltimore Sun