Eggplant parmigiana rounds
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| All-purpose flour for dredging | ||
| 2 | larges | Eggs; beaten lightly |
| ¾ | 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 |
| ¼ | pounds | Mozzarella cheese; sliced thin |
Directions
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.