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Eggplant and Mozzarella Sandwiches


4 6-inch lengths of French bread or individual sandwich buns
olive oil
garlic powder
12 to 16 ounces thinly sliced Mozzarella cheese
roasted red pepper slices, cut in strips
1 medium eggplant
salt and pepper


Split bread; sprinkle with olive oil and sprinkle with a little garlic powder and salt. Cut eggplant into 1/2-inch thick slices. Dredge in flour and fry in hot oil until browned. Drain on paper towels and season with salt and pepper. Place overlapping slices on one side of split bread. Top with slices of Mozzarella cheese; add several strips of roasted red pepper. Put under broiler briefly to melt cheese and lightly brown.

Serves 4

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