Recipe of the Week: Eggplant and Mozzarella Melts

Martha Stewart is one of America's greatest staples of businesswomen.

She's been to jail. And she is still on top of the home and garden throne. How American/awesome is that?

I recently found this amazingly easy, delicious and elegant recipe in her book, "Fresh Flavor Fast," and could not NOT share it with all of you. Start planning your next dinner party now!

Eggplant and Mozzarella Melts

What you need:

2 large eggs

salt and pepper

3/4 cup plain dried bread crumbs

Olive oil for baking sheet

1 eggplant sliced into 1/2 inch thick rounds

1 small loaf soft Italian bread

2 cups tomato sauce

8 ounches mozzarella cheese, shredded

What you do:

Preheat oven to 475 degrees. Beat eggs and salt and pepper in a shallow bowl. Spread bread crumbs in another shallow bowl.

Lightly oil a baking sheet. Dip eggplant rounds in egg, then cover each side in bread crumbs and place on the sheet. Bake without turning for 15 to 20 minutes.

Split the bread lengthwise as the eggplant cooks. Press down gently in the centers to create a well.

Layer both bread halves with tomato sauce, eggplant and cheese. Bake until the cheese is browned in spots for about six to eight minutes. Cut into four different pieces, serve and enjoy!