| 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
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