Eggplant Parmigiana Rounds

Name: Eggplant Parmigiana Rounds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters dry bread crumbs, seasoned with salt and pepper; 454 grams a eggplant, cut into 1/2-inch-thick rounds; 2 larges eggs, beaten lightly; 2 servings all-purpose flour for dredging; 113 grams mozzarella cheese, sliced thin; 237 milliliters tomato sauce; 2 servings vegetable oil for frying

The recipe Eggplant Parmigiana Rounds could satisfy your Mediterranean craving in around 45 minutes. This main course has 518 calories, 28g of protein, and 21g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have bread crumbs, mozzarella cheese, eggs, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

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.

Ingredients you will need

Breadcrumbs

Eggplant

All Purpose Flour

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Preheat the broiler.

Equipment you will use

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.

Ingredients you will need

Tomato Sauce