| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | February 19 | 1 | servings | |
INGREDIENTS
| 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 |
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. 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.
A Message from our Provider:
“God is humble”