Recipe: Eggplant Parmesan Rounds (serves 2)

EGGPLANT PARMESAN ROUNDS

all-purpose flour (for dredging)
2 large eggs, beaten lightly
3/4 cup dry bread crumbs seasoned with salt and pepper
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

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.

Makes 2 servings
Source: Gourmet magazine, February 1994