Eggplant Parmigiana Rounds

Ingredients

• all-purpose flour for dredging
• 2 large eggs
• beaten lightly
• 3/4 cup dry bread crumbs
• seasoned with salt and pepper
• a 1-pound eggplant
• cut into 1/2-inch-thick rounds
• vegetable oil for frying
• 1 cup tomato sauce
• 1/4 pound mozzarella cheese
• sliced thin

Instructions

1. Have ready in 3 separate bowls flour, eggs, and bread crumbs.
2. Dredge eggplant in flour and coat with egg, letting excess drip off.
3. Dredge eggplant in bread crumbs.
4. 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.
5. Preheat the broiler.
6. Arrange rounds on a baking sheet and top with tomato sauce and mozzarella.
7. Broil rounds about 2 inches from heat until cheese is melted, about 3 minutes.