Eggplant and Mozzarella Melt – Martha Stewart Recipes Ingredients 2 large eggs Coarse salt and ground pepper 3/4 cup plain dried breadcrumbs Olive oil, for baking sheet 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds 1 loaf (8 ounces) soft Italian bread 2 cups store-bought tomato sauce 8 ounces part-skim mozzarella cheese, thinly sliced