Eggplant with mozzarella

Preheat the oven to 230 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon Ingredients:

• Big Eggs - 2 Pieces
• Salt and ground pepper - - To taste
• bread crumbs - 3/4 Cups
• eggplant - 450 Grams (sliced ​​in mugs)
• loaf of soft Italian bread - 1 piece
• tomato sauce - 2 cups
• mozzarella cheese - 240 Grams

Instructions

Preheat the oven to 230 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon of salt and 1/4 teaspoon of pepper. Pour the breadcrumbs into a shallow bowl. Lubricate the baking sheet with oil. Roll the slices of eggplant in the egg mixture, then in breadcrumbs, put on a prepared sheet for baking. Bake until golden and soft, 15 to 20 minutes. Meanwhile, cut the bread in half in half and lay it with the cut side up on another baking sheet. Lubricate both halves with tomato sauce, lay the eggplant and cheese. Bake for 6 to 8 minutes. Cut into portions and serve.

Servings: 4