Recipe Archives->Vegetables->Eggplant Rounds

 
EGGPLANT PARMESAN ROUNDS

1 eggplant, sliced into 1/2" thick slices
1/2 C. flour
1/2 tsp. garlic powder
pinch salt & pepper (or seasoned salt)
pinch Italian seasoning
2 eggs, beaten with 2 Tbsp. water
1 C. bread crumbs (flavored or unflavored)
oil for frying
1 jar good quality tomato based pasta sauce
1/2 - 3/4 C. grated Parmesan cheese
1 pkg. (8 oz.) grated mozzarella cheese

Mix flour, garlic powder, salt & pepper and Italian seasoning
together.  Dredge eggplant slices in flour.  Dip floured slices in
egg beaten with water.  Dip egged slices in bread crumbs.  Fry in
a large frying pan, in oil, until deep golden brown.  Drain slices
on paper towel, then transfer to a cookie sheet (I usually spray
sheet lightly with cooking spray).  Sprinkle each slice with grated
Parmesan.  Spoon pasta sauce over Parmesan, then sprinkle with
grated mozzarella.  Bake at 350 degrees until cheese is melted but
not browned.

Printable version: eggplant-rounds.txt.