Eggplant Parmigiana Rounds

Ingredients

• 0.8 cup breadcrumbs dry with salt and pepper
• 1 pound eggplant cut into 1/2-inch-thick rounds
• 2 large eggs beaten
• 2 servings flour all-purpose for dredging
• 0.3 pound mozzarella cheese sliced thin
• 1 cup tomato sauce 
• 2 servings vegetable oil for frying

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• broiler
• slotted spoon

Directions

1. 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.
2. 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.
3. Preheat the broiler.
4. 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.