Eggplant Parmesan (version XLIV)
Eggplant Parmigiana Rounds
all-purpose flour for dredging
2 large eggs, beaten lightly
3/4 cup dry bread crumbs, seasoned with salt and pepper
1 large eggplant, cut into 1/2-inch-thick rounds
vegetable oil for frying
1 cup tomato sauce
1/4 pound 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 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.
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.
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