Eggplant Parmigiana Rounds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
all-purpose flour for dredging |
2 large eggs, beaten lightly |
3/4 cup dry bread crumbs, seasoned with salt and pepper |
a 1-pound eggplant, cut into 1/2-inch-thick rounds |
vegetable oil for frying |
1 cup tomato sauce |
1/4 pound mozzarella cheese, sliced thin |
Directions:
1. Have ready in 3 separate bowls flour, eggs, and bread crumbs. Dredge eggplant in flour and coat with egg, letting excess drip off. Dredge eggplant in bread crumbs.
2. In a large heavy skillet heat 1/4 inch oil over moderately high heat until hot but not smoking and fry eggplant rounds in batches 3 minutes on each side, transferring them with a slotted spoon to paper towels to drain.
3. Preheat the broiler.
4. Arrange rounds on a baking sheet and top with tomato sauce and mozzarella. Broil rounds about 2 inches from heat until cheese is melted, about 3 minutes.
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