Open-faced Eggplant Sandwiches

INGREDIENTS:
1 eggplant
1 egg
1/2 cup milk
1 cup breadcrumbs (or more)
extra virgin olive oil
1 fresh loaf ciabatta bread
1 jar of pasta sauce or homemade sauce
mozzarella cheese for sprinkling on top

 1. Slice the eggplant. Scramble the egg in a medium bowl, add the milk. In a separate bowl place breadcrumbs. Sprinkle a bit of salt and mix it into the breadcrumbs. Heat a large skillet with oil. Add the eggplant and cook on one side until brown. Turn over, add more oil and brown the other side.

 2. Meanwhile slice the ciabatta bread in half and then into what ever size portions you would want to eat. (I did one large size and a small size. We never got to the smaller size.) Place on a cookie sheet.
3. You can either put sauce on the bread first if you like to taste a lot of sauce, or just put the eggplant straight on the bread once both sides are browned. So it goes bread, eggplant, sauce then top with cheese.

4. Set your broiler to low. Place in the oven on the top rack for 4-7 minutes or until cheese has melted. Keep checking it so it doesn't burn. Serve immediately.