Eggplant Pizzas

Ingredients

• 1 large eggplant sliced into 1/2 inch rounds
• 2  eggs 
• 1 cup flour all-purpose
• 0.3 teaspoon pepper black
• 0.5 teaspoon oregano dried
• 14 ounce tomato sauce canned
• 0.5 teaspoon salt 
• 1.5 cups mozzarella cheese shredded
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• ziploc bags

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Beat the eggs in a bowl.
3. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
4. Heat the vegetable oil in a large, deep skillet over medium heat.
5. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned.
6. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
7. Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.