Free Recipe Eggplant Parmigiana Rounds
Recipe Type: Free Recipes
Recipe Preparation: broil
Cooking Ingredients for Eggplant Parmigiana Rounds Recipe
All-purpose flour for
-dredging
2 lg Eggs; beaten lightly
3/4 c Dry bread crumbs; seasoned
-with salt
; and pepper
A; (1-pound) eggplant,
; cut into
;-1/2-inch-thick
; rounds
Vegetable oil for frying
1 c Tomato sauce
1/4 lb Mozzarella cheese; sliced
-thin
Eggplant Parmigiana Rounds Preparation
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. Gourmet February 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Eggplant Parmigiana Rounds?
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