Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | All-purpose flour for dredging |
2 larges | Eggs; beaten lightly |
¾ cup | Dry bread crumbs; seasoned with salt |
\N \N | ; and pepper |
\N \N | A; (1-pound) eggplant, |
\N \N | ; cut into |
\N \N | ; 1/2-inch-thick |
\N \N | ; rounds |
\N \N | Vegetable oil for frying |
1 cup | Tomato sauce |
¼ pounds | Mozzarella cheese; sliced thin |
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.
In a large heavy skillet heat ¼ 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.
Preheat the broiler.
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.
Serves 2.
Gourmet February 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.