4sliceshearty on the outside, soft on the inside whole grain bread
Instructions
Lay eggplant slices out and lightly salt both sides.
Add 3 teaspoons of olive oil to a skillet. Heat onions on medium heat. Sauté onions until they begin to brown (approx ½ hour). Stir more as caramelizing begins. Be careful not to burn. Add a little salt. Turn off heat and stir in balsamic vinegar.
While onions are caramelizing, fry eggplant slices in olive oil in another skillet on medium heat. Fry until slices start to brown. You may need to add more oil as the eggplant tends to suck up a lot of oil. Drain cooked slices on a paper towel. Continue until all slices are cooked.
Turn oven on to broil setting.
Place bread on top rack of oven and toast for a few minutes (be careful not to burn bread).
Remove bread from oven. Top each piece of bread with a quarter of the onion mixture. Lightly salt. Cover the onions with 2 slices of eggplant and then top with a slice of mozzarella and then oregano.
Broil until cheese is melted and is just beginning to brown.