Eggplant parmigiana rounds

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.

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